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 How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
