Crispy Tofu Stirfry

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Crispy Tofu Stirfry
over 2 years ago

This is a recipe for Meatless Mondays that everyone can enjoy.

This is a recipe for Meatless Mondays that everyone can enjoy. My husband really dislikes any vegetable dish that I make but this Crispy Tofu Stirfry was such a hit that he started to eat off of my plate after he had finished his own.

We do not eat tofu often, but when we do we eat extra firm sprouted organic tofu. What is the deal with sprouted, isn't tofu healthy enough, why do I need to eat sprouted tofu?

Sprouted is better because...

  • It is easier to digest
  • It is nutritionally superior to regular tofu; sprouted tofu has more calcium, iron and protein.

But now to the less boring stuff, the actual recipe. It seems like a lot of steps, but once you have your mise en place ready, it is nothing but easy cooking.

Ingredients:

  • 1 cup organic corn starch
  • 3 shallots, thinly sliced
  • 3 cloves garlic crushed
  • 1 tsp fresh ginger grated
  • 1/4 cup tamari
  • 1/2 tsp honey
  • 1 tsp chili paste
  • 3 tbsp coconut oil
  • 2 celery cut on a bias
  • 1 cup of mushrooms sliced 1 inch thick
  • 1 cup of broccoli
  • 1 tbsp water
  • Freshly ground pepper
  • 1 tbsp toasted sesame seeds
Crispy Tofu Stirfry, meatless monday, molly & erica, healthy recipes

Crispy Tofu Stirfry

Directions:

  1. Take tofu out of pack and rinse.Dry tofu and cut into 1 inch cubes
  2. Dry tofu and cut into 1 inch cubesPlace in bowl with cornstarch, folding with a wooden spoon every so often to make sure all side of tofu are covered with corn starch.
  3. Place in bowl with cornstarch, folding with a wooden spoon every so often to make sure all side of tofu are covered with corn starch.Chop your vegetables.
  4. Chop your vegetables.Combine tamari, garlic, garlic paste, ginger, honey and pepper in a mason jar and shake every so often as you cook the tofu and the vegetables.
  5. Combine tamari, garlic, garlic paste, ginger, honey and pepper in a mason jar and shake every so often as you cook the tofu and the vegetables.Place coconut oil in pan, turn heat to medium, place tofu into 10 inch pan and let fry until brown on all sides, approximately 10-12 minutes. (you may have to do this in two batches if the pan is not big enough, add in coconut oil as needed )
  6. Place coconut oil in pan, turn heat to medium, place tofu into 10 inch pan and let fry until brown on all sides, approximately 10-12 minutes. (you may have to do this in two batches if the pan is not big enough, add in coconut oil as needed )Remove tofu from pan and place on plate and set aside.
  7. Remove tofu from pan and place on plate and set aside.In a separate wok, add in your vegetables and water and steam until al dente, approximately 8 minutes. If you like garlic add in an extra crush clove here.
  8. In a separate wok, add in your vegetables and water and steam until al dente, approximately 8 minutes. If you like garlic add in an extra crush clove here.
  9. Add in the shallots into the cornstarch fry mixture left behind from the tofu. Sautee shallots until crispy and add in sauce mixture. You may need to add extra coconut oil to the pan if there is not enough left from the tofu.
  10. Cook sauce and shallots on medium heat, for 1-2 minutes, turn off heat and fold in your crispy tofu. Add in a titch of water if the sauce reduced too much.
  11. Place brown rice on bottom of the bowl, add on vegetables and then top with Crispy Tofu and garnish with sesame seeds.

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