Crispy Baked Tofu & Vegetable Stir Fry
Ready In:
35 min
Servings
4
Good For:
Vegan
Ingredients
– 1 block extra firm tofu, pressed and cubed
– 1 tbs olive oil
– 1 tbs soy sauce
– 1 tbs corn starch
– Salt & pepper to taste
– 2 tbs canola or grape seed oil
– 1 onion, largely diced
– 1 red bell pepper, sliced
– 2 cups mushrooms, sliced
– 2 cups broccoli florets, chopped
– 2 cloves garlic, minced
– 1/3 cup soy sauce
– 2 tbs honey
– 1 tbs rice vinegar
– 1 tsp sambal, harissa paste, or chili flakes
– 1 tbs freshly grated ginger
– 2 cups cooked jasmine rice
– 1 tbs olive oil
– 1 tbs soy sauce
– 1 tbs corn starch
– Salt & pepper to taste
– 2 tbs canola or grape seed oil
– 1 onion, largely diced
– 1 red bell pepper, sliced
– 2 cups mushrooms, sliced
– 2 cups broccoli florets, chopped
– 2 cloves garlic, minced
– 1/3 cup soy sauce
– 2 tbs honey
– 1 tbs rice vinegar
– 1 tsp sambal, harissa paste, or chili flakes
– 1 tbs freshly grated ginger
– 2 cups cooked jasmine rice
Step by Step Instructions
Step 1
Preheat oven to 400°F. Prepare tofu by slicing the block into thirds, lengthwise, laying them between paper towels, and placing a heavy object atop to help extra water drain out. Let sit for 10-30 minutes.
Step 2
Once drained, cube tofu into even slices and add in a medium-sized bowl. In a separate small bow, whisk together olive oil, soy, and corn starch then pour over tofu. Season with a little salt (remember soy is salty) and black pepper. Toss evenly to coat. Lay tofu in a single layer on a baking sheet and bake for 20-25 minutes, until golden brown and crispy.
Step 3
Sauté onion, bell pepper, mushrooms and broccoli in grape seed oil in a large wok. Cook for approximately 5 minutes until slightly softened and caramelized. Add garlic and stir. Shut off heat. Add cooked tofu.
Step 4
Sauce: whisk together soy sauce, honey, rice vinegar, chili, and grated ginger. Pour into wok over vegetable and tofu stir fry. Serve over white or jasmine rice.
