By Alison Rose Munn
This recipe has become one of my favorites to throw together for dinner this season! It’s easy to make, healthy, and delicious. As an added bonus, it is naturally gluten free (with the use of gluten free soy sauce). I have found that gluten free soy sauce is becoming much more main stream than it once was and in most regions I can find it at almost any grocery store. If not, then at a local health food / alternative store.
The recipe below is one I found written by the Minimalist Baker, with a few adjustments I make while preparing it. My favorite part of the recipe is how she suggests preparing the tofu by drying it out. I am rarely a fan of tofu but I do find that it is a great protein substitute for meat on days when I am feeling like having something lighter. And this method gives the tofu a delightful, delicious texture and flavor. It is definitely worth trying!
INGREDIENTS
STIR FRY
- 1 -14 ounce package of extra firm tofu
- 2 cups chopped green beans
- 1 cup diced carrots
- ½ cup diced red pepper
- ½ cup snow peas
- 1-2 handfuls of bean sprouts
- 2 tbsp sesame oil
- rice of your choice
SAUCE
- ¼ cup gluten free soy sauce
- 1 tbsp freshly grated ginger
- 2 tbsp own sugar
- 1 tbsp honey
- 1 tbsp cornstarch
DIRECTIONS
PREPARING THE TOFU
- Preheat oven to 400 degrees.
- Dry the tofu: Drain the package and place tofu between two towels. Place a heavy object such as a plate on top. Let dry for approximately 15 minutes, switching out towels if necessary.
- Chop the tofu 1-inch cubs or rectangles and arrange on a lightly greased baking sheet.
- Bake for a total of 25-35 minutes, depending on how tough you would like the tofu to be. Flip once halfway through baking.
- Once it is golden own the tofu is ready to be removed from the oven. Let it sit out for a bit to allow it to continue drying.
THE STIR FRY
- Start the rice and follow the directions according to the and.
- Chop the vegetables (this can be done while the tofu is drying).
- In a large skillet over medium-high heat, add sesame oil and swirl to coat the skillet. Add the vegetables and toss to coat. Cook for 5-7 minutes, stirring often. (I often find the vegetables need to cook for twice as long, depending on how soft I want them to be.)
- While the vegetables are cooking, whisk together the sauce ingredients in a small mixing bowl.
- When the vegetables are almost ready, add the sauce and stir. It will bubble and thicken. Add the tofu and stir to coat.
- Cook the mixture for 3-5 more minutes, stirring often.
- Serve over rice and enjoy!
