Vegan Stir Fry

Ingredients:


STIR FRY

  • 1 14-ounce (396 g) package firm or extra-firm tofu
  • 2 cups (200 g) roughly chopped green beans
  • 1 cup (128 g) diced carrots or red pepper
  • 2 Tbsp (30 ml) toasted sesame oil for sautéing (or sub peanut or coconut)

SAUCE

  • 1/4 cup (60 ml) low-sodium soy sauce (make sure it’s gluten-free if gluten-free)
  • 1 Tbsp (6 g) fresh grated ginger
  • 2 Tbsp (27 g) organic brown sugar
  • 1 Tbsp (15 ml) agave or maple syrup (or honey if not vegan)
  • 1 Tbsp (7 g) cornstarch

 

DIRECTIONS:


  1. Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet.
  2. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, chop into roughly 1-inch cubes or rectangles (see photo).
  3. Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
  4. Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.
  5. If serving over rice, start the rice at this point.
  6. In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
  7. To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
  8. Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.

 

 

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By | 2017-10-04T21:56:48+00:00 October 24th, 2017|Dinner, Healthy Recipes|Comments Off on Vegan Stir Fry

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