Recipe Instructions:
Ingredients
stir fry:
1 (14 ounce) package extra firm tofu
1 tablespoon cornstarch
½ teaspoon kosher salt
3 tablespoons high heat oil (such as avocado)
2 ½ cups green beans, cut into 1-inch pieces
1 cup baby carrots, cut lengthwise
sauce:
1 tablespoons sesame oil
1 ½ tablespoon grated ginger
1 ½ tablespoons minced garlic
1 tablespoons rice vinegar
3 tablespoons soy sauce (or GF tamari)
¼ teaspoon red pepper flakes
3 tablespoons brown sugar
1 tablespoon cornstarch
2 tablespoons water
Instructions
TOFU: Drain tofu from packaging. Place tofu on a plate with a folded tea towel. Place another tea towel on top (in the shape of the tofu) followed by another plate and a heavy cast iron skillet or metal cans. Or simply use a tofu press. Let tofu dry for 15-20 minutes or up to 1 hour. Then, cut into ¾-1 inch cubes and toss in 1 tablespoon of cornstarch and the ½ teaspoon of salt in a zip-top bag until coated.
BLEND: While the tofu is drying, prepare the sauce. Combine sauce ingredients in a blender until completely smooth (see notes) Set aside.
CRISPY TOFU: In a wok or large nonstick skillet over medium-high heat, add 2 tablespoons of oil. Add tofu and let fry for 3-7 minutes. Flip tofu as needed to brown on all sides. Add 2 tablespoons of prepared sauce and allow to cook until the sauce coats the tofu; about 2-3 minutes. When the tofu is caramelized, remove to a plate.
STIR FRY:Add the remaining tablespoon of oil to the pan, if needed. Toss in veggies and cook for 3-4 minutes, tossing as needed to desired doneness. Add tofu back to the skillet. Stir the sauce to combine and pour it in. Stir to coat. Cook for an additional 1-2 minutes or until the tofu soaks up the sauce.
SERVE: Serve warm with rice, quinoa, noodles, cauliflower rice, or on its own. The tofu will lose it's crispness as it sits. Best when eaten fresh.
