This recipe is awesome because it’s fast, easy and tastes delicious. I made it one afternoon, had it for dinner, and then for lunch the next three days! I was able to do other things in the kitchen while through this together (always a huge plus when you can multitask). The great thing about stir fry is that you can make it with whatever you want (you could sub chicken or beef for the tofu) and whatever veggies you have floating around in your refrigerator drawers. Kind of a kitchen sink meal!
inspired by Clean Eating
- 1 package of firm tofu
- 2 tablespoons coconut flour
- 1 teaspoon ginger powder
- 1 teaspoon garlic salt
- 1 teaspoon cayenne pepper or chili powder (or any other spices you prefer)
- 4 tablespoons Bragg’s Liquid Aminos
- veggies of your choice; I used 2 cups of mushrooms, one red pepper, one yellow onion and 2 cups of string beans.
- green onion for garnish (optional)
1. Press tofu in a dish towel under something heavy (a soup pot lid is what I use), a book, a plate with heavy cans, etc. You can press your tofu anywhere between 30 minutes to 4 hours, depending how much time you have (or how patient you are).
2. While you are pressing your tofu, prepare your ‘breading’ in a bowl (coconut flour & spices)
3. Wash and cut all of your vegetables.
4. Once your tofu is done being pressed, cut into small squares (I made mine 2 or 3 inches long) and toss with the coconut flour mixture.
5. Sear the tofu on a pan on the stove on medium-high heat. Flip the tofu to each side every few minutes to brown evenly.
6. While you are browning the tofu, begin cooking all your veggies in a seperate pan. You can also add a small amount of coconut oil to the pan.
7. When the tofu is finished browning on all sides, add the tofu to your vegetables and saute until all the vegetables are finished cooking.
8. Add Bragg’s Liquid Aminos or soy sauce & stir.
9. Divide equally among 4 servings, garnish with green onion (optional).
10. You could also put your stir fry over brown rice or quinoa.
Nutritional Information: (with mushrooms, onion, red pepper and string beans) Calories: 139 Fiber: 4g Sugar: 5g
Ginger Tofu Stir Fry
vegan, gluten free