Crispy garlic stir fry tofu with green onion and gluten free teriyaki sauce. Paired with kale, kidney beans, and rice for a well balanced and healthy bowl. Vegan, gluten free, and packed with healthy plant protein!
Consider Making Tofu Once a Week... Your Body Will Thank You
I’ve got a tofu recipe that’s going to make you want to cook this on repeat it’s so good. It takes a few simple ingredients to stir fry everything together. You can serve it with any type of veggies and rice you wish. Super versatile, healthy, and tasty! I feel great after eating this and I can have a larger portion and still fee light. I like to make this bowl once a week to give my body and digestive track the healthy probiotics and veggies it needs.
Tofu Deals Never Looked So Good!
If you're able to stock up on a couple packages of tofu next time you go on a grocery run I highly suggest you do so! You're going to want to make this time and time again because it's so delicious and will save you time in the kitchen. This meal is ready in less than 35 minutes! The prep for this recipe is pretty minimal, so I can even start this in the evening and have dinner ready before 6:30 pm. That's a win in my book!
Garlic is KING Ya'll
The secret to a really tasty tofu dish is in the garlic!!! The garlic gives the tofu a buttery savory flavor that when stir fried with green onion and liquid ingredients creates a delicious savory sauce. Cooking the ingredients together on high heat in a wok (or optional skillet) gets the tofu crispy and crunchy. Just the type of texture you’re looking for!
Ingredients
Tofu
1 package extra firm tofu
½ chopped green onion
1 tbsp minced garlic
3 tbsp canola oil
1 tsp tamari gluten free soy sauce
½ tsp cooking sake
½ tsp sushi vinegar
1tsp honey
1 tbsp cornstarch
Veggies
1 can kidney beans
3 stalks of organic kale
2 tbsp extra virgin
⅛ salt
⅛ pepper
⅛ sesame seeds
Topping
2 tbsp tamari gluten free soy sauce
1 tsp honey
1 tsp cornstarch
Instructions
Tofu
Soak excess tofu liquid as much as possible. To do so prepare tofu by removing from the container and draining liquid. Fold two pieces of paper towel and place on top of tofu. Place a couple plates on top to add pressure. Set aside to soak excess liquid for 15-30 minutes.
Cut tofu into 1 inch cubes.
Warm up 2 tbsp of oil in a wok (or skillet) on medium high then add garlic and cook till browned.
Add the tofu cubes,1 tbsp oil, tamari gluten free soy sauce, cooking sake, sushi vinegar, honey, and cornstarch and mix till incorporated.
Cook on medium high & stir frequently for 15-20 minutes till golden brown.
Add green onion mix till incorporated and cook for 5-7 minutes till tofu is browned.
Veggies
Pre soak the kale stalks in salt water (2 pinches salt to 2 cups of water) for 5 minutes.
In a skillet, heat the extra virgin oil on medium heat. Drain the liquid from the kidney beans and cook for 5 minutes.
Remove salt water from soaked kale, rinse, and remove the leaves from the stems by breaking off the stems gently at the center of each stalk (should be easier to do after soaking). Once the leaves are removed cut the kale into three large segments.
Add kale, sesame seeds, salt, and pepper & cook with lid on for another 5 minutes.
Topping
In a small sauce pan on medium heat add all liquid ingredients, then add corn starch. Combine until cornstarch is incorporated and cook for 2-4 minutes. Remove from heat, and set aside.
Tofu Variations
For orange chicken flavored tofu: add ¼ cup fresh orange juice, 1 tsp of orange zest, ⅛ tsp of dried chili flakes.
For sesame stir fry tofu: add 1 tbsp of golden sesame seeds & 1 finely chopped shallot.
For veggie stir fry & tofu: add mushrooms, water chestnuts, broccoli, carrot, and celery!
This is truly a delightful meal and I hope you enjoy making it at home. There’s so much you can do with tofu. Once you discover how to make it tasty at home there’s no going back.
xTannaz
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