Name: Spicy Sweet Tofu Stir Fry
Prep time: 65 min
Cook time: 45 min
Total time: 110 min
Ingredients: 1 14 ounce package firm or extra firm tofu; Cooking spray; 2 cups roughly chopped green beans; 1 cup diagonally sliced carrots; 1 cup sliced red bell pepper; 1 cup sliced orange bell pepper; 2 tablespoons toasted sesame oil for sautéing (you can also use peanut or coconut); 1/4 cup low-sodium soy sauce (I like tamari because it’s gluten-free); 1/2 tsp dried ginger; 1/2 tsp Sriracha; 2 tablespoons white sugar; 1 tablespoon honey; 1 tablespoon cornstarch; Optional: white rice; chopped peanuts or additional Sriracha for topping

Spicy Sweet Tofu Stir Fry

A special technique-that involves soaking most of the moisture out of the tofu-gives a crisp and tasty edge to this Spicy Sweet Tofu Stir Fry. The sauce itself is a bit addictive, so I challenge you and your family to not eat this whole dish at once!

Spicy Sweet Tofu Stir Fry

Prep Time 1 5

Cook Time 45

Total Time 1 50

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Servings

Ingredients

1 14 ounce package firm or extra firm tofu
Cooking spray
2 cups roughly chopped green beans
1 cup diagonally sliced carrots
1 cup sliced red bell pepper
1 cup sliced orange bell pepper
2 tablespoons toasted sesame oil for sautéing you can also use peanut or coconut
1/4 cup low-sodium soy sauce I like tamari because it’s gluten-free
1/2 tsp dried ginger
1/2 tsp Sriracha
2 tablespoons white sugar
1 tablespoon honey
1 tablespoon cornstarch
Optional: white rice; chopped peanuts or additional Sriracha for topping

Instructions

Preheat oven to 400°F and begin drying your tofu. Remove it from the package, drain, and place it between two thick towels folded into the shape of the tofu. Then place it on a paper-towel lined plate or bowl and top it with something heavy like an iron skillet.
Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop the tofu (with your awesome knife) into roughly 1-inch cubes or rectangles, whichever your heart desires.
Spray a cookie sheet with cooking spray, and arrange chopped tofu on the pan. Bake for 15 minutes, flip over your tofu cubes to ensure even color, then bake for 15 more minutes. This will dry out the tofu and give it a more meat-like texture.
Once the tofu is golden brown and a bit tough and firm, remove it from the oven and set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or maybe longer. I don’t recommend refrigerating it overnight, as it will be too chewy.
If serving over rice, start the rice at this point.
In a small mixing bowl, whisk together all of the sauce ingredients, then set them aside.
Heat a large skillet over medium-high heat, add oil and swirl to coat the bottom of your pan. Then add (your beautifully chopped) veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit (just feel them with your spoon or spatula; they should have some give to them), add the sauce, and stir. It should bubble and thicken. Then add the tofu and stir to coat.
Cook the mixture for 3-5 minutes, stirring often. Try your best to not overcook this; taste it every minute or so to make sure your veggies stay on the crisp side. When veggies are cooked to your preferred doneness, remove from heat.
Serve your stir fry as is or over rice for a more filling meal. Enjoy and revel in your delicious, knife-wielding success. Bravo!
Recipe posted with permission from Luv Cooks. Adapted from The Minimalist Baker.