Whole Food Plant-Based Tofu Stir Fry
The key to flavorful tofu is marinate it and let it sit for at least 15 minutes. The longer you can have the tofu marinate in your sauce or amino acid, the more flavorful. Serve this over rice.
1 cup of firm tofu pressed and crumbled or cubed
1 tbsp of amino acid
1 tsp of chili garlic sauce (opt)
½ tbsp of cashew butter
4-6 tbsp of amino acids or tamari
2 tbsp of maple syrup
2 tbsp of lime juice
2 tbsp of chili garlic sauce
3 cups of cooked rice
2 tsp of water
1 cup of chopped shiitake mushrooms
1 cup of thinly sliced red cabbage
1 cup of thinly sliced red bell pepper
2 cloves of minced garlic
¼ cup of thinly sliced green onion
1 tbsp of minced ginger
Add cubed or crumbled tofu to a shallow dish along with aminos and chili garlic sauce and stir/toss to coat the tofu. Set aside to marinate.
Prepare sauce by adding all ingredients to a mixing bowl and whisk to combine. Taste and adjust flavor to taste.
Heat a large skillet over medium-high heat. Once hot, add water and marinated tofu and cook until brown, gently flipping a few times to ensure even cooking. Remove from the skillet and set aside.
Return the same skillet to medium-high heat. Once hot add water, mushrooms, cabbage, and bell pepper and stir to water sauté veggies. Cover and cook for about 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 to move the veggies to one side of the pan. Add the rice to the other side of the pan. Cover and cook for 2 minutes or until slightly brown.
Return cooked tofu to the pan and sauce. Stir fry for few minutes occasionally until the sauce is well incorporated and all ingredients are hot.
Serve and enjoy!