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Tofu Stir Fry

Ingredients

Stir Fry

  • 3 cups cooked rice cauliflower rice, or other grain such as quinoa
  • 2 tsp sesame oil or omit and use a non-stick pan
  • 1 cup chopped shiitake mushrooms
  • 1 cup thinly sliced red cabbage
  • 1 cup thinly sliced red bell pepper
  • 2 cloves garlic minced
  • 1/4 cup thinly sliced green onion
  • 1 tbsp fresh minced ginger

Tofu Marinade

  • 1 cup extra firm tofu pressed and crumbled or cubed*
  • 1 tbsp tamari or liquid aminos
  • 1 tsp chili garlic sauce optional
  • 2 tsp sesame oil or omit and use a non-stick pan

Sauce

  • 2 tbsp peanut or other nut butter
  • 2-3 tbsp tamari or liquid aminos
  • 1 tbsp maple syrup
  • 1 tbsp lime juice
  • 1-2 tsp chili garlic sauce optional

Optional

  • Lime wedges
  • Fresh cilantro chopped
  • Peanut sauce
  • Chili Garlic Sauce or Sriracha

Instructions

  • Prepare cauliflower rice or other cooked grains such as white rice, brown rice, or quinoa.
  • Add cubed or crumbled tofu to a shallow bowl along with tamari/liquid aminos and chili garlic sauce. Gently toss/stir to coat. Set aside to marinate.
  • Prepare sauce by whisking nut butter, tamari/liquid aminos, maple syrup, lime juice and chili garlic sauce together in a bowl. Taste and adjust flavor as needed. Set aside.
  • Heat pan over medium-high heat. Add sesame oil (or water) and marinated tofu (including any remaining marinade liquid) and cook tofu until brown. Gently flip tofu 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.
  • Add garlic, green onion, and ginger. Stir, cover, and cook for another 1-2 minutes.
  • Move the veggies to one side of the pan. Add cooked grains or cauliflower rice 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.
  • Serve as is or garnish with lime wedges, freshly chopped cilantro, additional peanut sauce, and chili garlic sauce or sriracha (all optional).
  • Best when fresh. Leftovers keep covered in the refrigerator up to 3-4 days. Reheat on the stovetop until hot.

Notes

*Crumbled tofu will cook faster than cubed.
* If you want to prepare this dish partially in advance for even quicker results, you can chop veggies, press and cube tofu, make cauliflower rice or cook grains, and prepare sauce up to 3 days prior.
From The Minimalist Baker