Extra Crispy Tofu Stir-Fry with Garlic-Ginger Sauce
I know a lot of people don't like the texture of tofu, but then I make them this recipe and they change their tune. Did you know that you can get tofu to taste crispy by adding cornstarch and frying it in a little oil in your non-stick pan? Add your favorite vegetables, and top with my delicious garlic-ginger sauce for a gourmet, plant-based meal made in minutes.
14ouncefirm tofudrained and pat dry with paper towel
2tbspavocado oilor other vegetable oil of choice, divided
½cupcornstarchmore if needed
2cupspurple cabbagechopped or shredded
1cupbroccolicut into small florets
Prepare Brown Rice
Combine rice, water, salt and butter in a small pot. Bring to a boil, then cover and cook on low for 40 minutes or until cooked through. Fluff with a fork.
Prepare Garlic-Ginger Dressing
In a small bowl, add sesame oil, tamari, honey, red pepper flakes, water, ginger and garlic. Mix together until well combined. Set aside.
Prepare Tofu Stir Fry
Heat 2 tbsp of the oil in a large non-stick pan over medium-high heat. Swirl the pan to evenly coat it with oil.
Cut drained tofu into small (1") even-sized cubes and prepare a small bowl with cornstarch. Roll each tofu cube in the cornstarch until evenly coated, then place tofu into the hot oil in your non-stick pan. Do not overcrowd the pan. Work in batches if necessary. Cook tofu for 2-3 minutes on each side until crispy throughout. If tofu is dry, add a little more oil to the pan or spritz the tops with a cooking spray (preferably an avocado oil spray).
When the tofu is finished cooking, remove it from the pan and set it aside. In the same pan, heat 1 tbsp of the avocado oil over medium high heat, then add the purple cabbage and broccoli and cook until slightly soft.
Lower heat to medium. Return tofu to the pot with the vegetables, then pour the sauce over the top. Mix until well coated and mixture is lightly bubbling.
Divide rice and tofu-vegetable mixture onto four plates. Top with cilantro, green onions, and sesame seeds (optional).
How to Serve: As shown, I served this dish over brown rice, but you could serve it over white rice, quinoa, cauliflower rice or as is.Vegetable Swaps: In lieu of cabbage and broccoli, consider using vegetables you have on hand or like best. Bell peppers, carrots, celery, bok choy, onions, etc. all make great add-ins to make this dish even more veggie-forward than it already is. A really easy option is to use a bag of pre-shredded broccoli slaw.Tofu Notes: Make sure you drain the tofu well. Try to gently apply pressure to the tofu to get excess water out of. A paper towel can help absorb moisture. Also, be sure to use firm tofu so it doesn't crumble when fried.