20 Minute, Tofu Stir-Fry
Simple, quick stir fry recipe
INGREDIENTS
Tofu
• 1 Cup Extra Firm Organic Tofu, Cubed
• 1 Tbsp. Soy Sauce
• 2 Tsp. Sesame Oil
Sauce
• 2 Tbsp. Peanut Butter, Made with Powder
• 3 Tbsp. Soy Sauce
• 1 Tbsp. Maple Syrup
Stir Fry
• 1 Cup Shitake Mushrooms, Chopped
• 1 Cup Red Cabbage, Thinly Sliced
• 1 Cup Red Bell Pepper, Thinly Sliced
• 2 Cloves Garlic, Minced
• ¼ Cup Green Onion, Thinly Sliced
• 1 Tbsp. Fresh Ginger, Minced
HOW TO MAKE IT
- If you haven’t done so already, prepare cauliflower rice or quinoa.
- Add cubed or crumbled tofu to a plate or shallow dish along with soy sauce and chili garlic sauce (optional) and gently toss/stir to coat. Set aside to briefly marinate.
- Next, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime juice for acidity, maple syrup for sweetness, peanut butter to thicken, or soy sauce for saltiness and depth of flavor. Set aside.
- Heat a large rimmed skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water) and marinated tofu (including any remaining soy sauce) and cook until brown, gently flipping a few times to ensure even cooking. Remove from skillet and set aside.
- Return the same skillet to medium-high heat. Once hot, add sesame oil, mushrooms, cabbage, and bell pepper and stir to sauté veggies. Cover and cook 2-3 minutes, stirring occasionally.
- Next, add garlic, green onion, and ginger. Stir, cover, and cook for another 1-2 minutes.
- Use a wooden spoon (or similar utensil) to move the veggies to one side of the pan. Add cauliflower rice (or cooked grains) to the other side of the pan. Cover and cook for 2 minutes or until slightly browned.
- Return cooked tofu to the pan, add sauce, and stir fry for a few minutes, tossing/stirring occasionally until sauce is well incorporated and all ingredients are hot.
