Tofu Stir-Fry

• Course Main Course
• Cuisine Chinese, Low Carb, Vegan

Prep time

Cook time

Servings

Ingredients

• Stir Fry
• 1 14 Ounce Package Tofu firm or extra firm
• 2 Cups green beans roughly chopped
• 1 Cup Carrots diced, or red pepper
• 2 Tablespoons Sesame Oil toasted, or peanut or coconut oil
• Sauce
• 1/4 Cup San-J Reduced Sodium Tamari Sauce
• 1 Tablespoon Ginger fresh, grated
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Agave Syrup or maple syrup or honey
• 1 Tablespoon Corn Starch

Instructions

1. Preheat oven to 400°.
2. Drain tofu and place between two thick towels. Place a plate or bowl on top, followed with a heavy book or skillet.
3. Let tofu dry for about 15 minutes, changing towels if too moist.
4. Chop tofu into roughly 1-inch cubes or rectangles (see photo). Arrange on baking sheet; cook 30-35 minutes, flipping once after 15 minutes.
5. When tofu is golden brown and firm, remove from oven and let sit at least 45 minutes.
6. Prepare rice.
7. In small mixing bowl, whisk together all sauce ingredients and set aside.
8. To a large skillet over medium-high heat, add sesame oil and vegetables; swirl to coat. Cook for 5-7 minutes, stirring often.
9. When vegetables have softened a bit, add sauce and stir. Allow sauce to bubble and thicken. Add tofu and stir to coat.
10. Cook mixture for 3-5 minutes, stirring often.
11. When vegetables are cooked to preferred doneness, remove from heat.
12. Serve over rice.