Chinese Take-Out Style Tofu Stir-fry

chinese take out style stiry fry .jpg

I know tofu gets a bad rap. I was always like no way am I eating that stuff. They key is it just needs the right seasoning and cooking technique. I urge you to at least try this dish and if you still don’t care for tofu then move right along. Even my 2 year old loved this dish. I think it tastes better than chicken. We haven’t cooked chicken in about 2 months, and I don’t miss it all. Another great win for tofu is how cheap it is! $1.99 per block of organic tofu. #winning

I would definitely add some rice, quinoa or cauliflower rice to make this meal a little more satisfying. I always add double veggies when cooking with tofu because it is light. Let me know what you think! I love seeing all of your pictures and getting messages when you making something from the blog. It makes my heart happy.

Hopefully everyone is hanging in there with this new way of life. I seriously cannot believe what is happening sometimes. It is just so sad, but we need to stay positive. This will pass. It will. And we will come out of it stronger. In the meantime, let’s try to make the best of it. Even though we are so allowed our moments. I have had MANY…


Chinese Take-out Style Tofu Stir fry:

For the sauce

  • 1 cup of coconut aminos

  • 4 tbsp of rice wine vinegar

  • 1 tbsp of Sriracha sauce (optional)

  • 2 tsp toasted sesame oil

  • 2 tbsp cornstarch 

INGREDIENTS

  • (2) 8 oz packages of firm or extra firm tofu

  • 4 tablespoons cornstarch

  • 6 big cloves of garlic, minced

  • 1 tbsp of grated ginger or finely chopped fresh ginger

  • 9 by cups fresh broccoli florets (i used about 2 bags of the pre cut florets)

  • Extra veggies or rice/quinoa for serving. This will just help make it more filling.

Instructions:

  1. Drain tofu and pat dry. Lay paper towels on a cutting board. Place tofu blocks down on the paper towel and cover with another paper towel. Place a cookbook on top or a heavy object. Let sit for 20 minutes.

  2. Place tofu in a bowl. Add in the cornstarch. Using a wooden spoon break the tofu up into little pieces, resembling ground meat. Toss to. coat with the corn starch.

  3. Heat a large skillet on medium high heat with olive oil. Pan fry tofu for 10-15 minutes using that spoon to continue to break into pieces. Continue to cook until crispy on all sides.

  4. Combine all of the ingredients for the stir fry sauce in a mason jar or bowl. Shake or mix well.

  5. Remove tofu from pan and set aside. Add a little more oil. On medium heat, add broccoli, ginger, garlic, and sauce to the skillet. Mix well. Turn heat to medium low and cover pan. Let the broccoli steam for like 5 minutes. Go back and mix it again. Cover and repeat this 2-3 times. Let the broccoli brown a bit too. Once you reach desired texture add the tofu back to the pan and mix well. Let cook 1-2 more minutes! Done.

    Serve with rice, quinoa, or cauliflower rice. MANGIA <3

recipesAngelica Flanigan