Crispy Tofu Stir Fry

When I make this at home, it is never the same twice. I vary the vegetables and what I put into the sauce. However, I always begin with my base sauce and build from there. In this class we learned to make crispy tofu to add to our stir fry. I frequently make both chicken and tofu, as well as a variety of vegetables and set up the stir fry like a buffet. Since it cooks so quickly, I can make everyone in the family a stir fry exactly like they love it! Be sure to watch the edited class video in the video library!

Ingredients:

Base Sauce:

4 Tbsp. Coconut Aminos

1 Tbsp. Mirin

1 Tbsp. Fish Sauce

2 Tbsp. Rice Vinegar (not seasoned)

2 Tbsp. Toasted Sesame Oil

Additions (optional – I will add them!)

1 tsp. minced garlic, 1 tsp. minced ginger, 3 scallions, finely chopped,

1-2 tsp. Gochujang (spicy fermented chili paste),

1-2 tsp. sambal oelek (chili sauce)

Stir Fry:

1 block extra firm tofu (15oz)

2 Tbsp. organic cornstarch

Toasted sesame oil

Avocado oil OR Coconut oil

Cornstarch/water slurry – 1 Tbsp. Cornstarch/2 Tbsp water

1⁄4 cup water

1⁄4 cup cashew (or peanuts) - optional

Fresh vegetables – about 4-6 cups (whatever you like, below is what I like: I do

not use all of these each time, but rather I like to change it up with whatever is

fresh) I will use at least broccoli, mushrooms, carrots and peas in class.

Broccoli

Asparagus

Red pepper

Mushrooms

Sugar snap peas or Snow peas

Bok choy

Watercress

Carrots

Water chestnuts

Napa cabbage

Daikon radish

*Cooked rice/buckwheat ramen noodles/rice noodles/ veggie noodles or

cauliflower rice as base. Cook according to package directions. These should

be prepared ahead of time. I will be using rice noodles in class.

Directions:

1. Remove extra firm tofu from packaging and drain. Slice into 1⁄2- 3⁄4” slices. Lay a towel or

   4 layers of paper towels down on a cutting board. Lay tofu on top of towel and then

   add another layer of towel/paper towels, followed by another cutting board. Now

   place a cast iron skillet or other heavy pan on top. The idea is to press out much of the

   liquid from the tofu. Leave this for about 30 minutes. (If you have a tofu press, go

   ahead and use it instead : D)

2. Prep all vegetables while your tofu is pressing as once the cooking begins, it will go very

   quickly. During this time, you can also toast your nuts if using. Use a dry sauté pan over

   medium heat, moving nuts around frequently until they begin to get fragrant and

   golden. Remove from pan and set aside.

3. Combine all sauce ingredients in a small bowl and whisk together. Set aside

4. Remove tofu from press and cut into 1⁄2 - 3⁄4” chunks. Toss tofu in 2 Tbsp. cornstarch.

   Use leftover cornstarch to create a slurry with a couple Tbsp. of water. This will be used

   to thicken our sauce if needed at the end.

5. Heat wok or large, heavy, sauté pan with 2-3” high sides over high heat. Once hot, add

   1-2 Tbsp. avocado oil, a sprinkle of salt and pepper and then add tofu, making sure that

   the pieces are all separated. Let sit for about 3 minutes until you see the bottoms

   beginning to brown. Turn tofu pieces and repeat until at least 4 sides have been

   browned and are crispy. Remove tofu from pan to plate and set aside.

6. Add 1 Tbsp. avocado oil to wok and add hard vegetables like broccoli, carrots or daikon

   and toss. Add 1⁄4 cup of water and cover with the lid of a large pot for about 2 minutes

   until vegetables are just beginning to get tender.

7. Remove lid, add the rest of your vegetables and your sauce. Toss, stir frying for 1-2

   minutes. Add cornstarch/water slurry as needed to thicken your sauce, stirring

   constantly until sauce is thickened (about 1 more minute). If it gets too thick, you can

   thin it out with extra coconut aminos, toasted sesame oil and/or water.

8. Add tofu and noodles (if using) and toss. If not using noodles, serve over cooked rice,

   veggie noodles or cauliflower rice.