The good thing about a stir-fry is you can add just about anything you like. This recipe has a Korean inspired flavors but you can easily change up the sauce and the veggies to whatever you like!
photo by VeganKitchn
Korean Tofu Stir-Fry (serves 2-3)
- 1 16 oz package of organic extra-frim tofu, dried and cut into cubes (see note below)
- 1 carrot, peeled and sliced thin
- 1 small onion, chopped
- 1 cup of each: mushrooms-sliced; cauliflower florets; red pepper-sliced into strips
- 2 green onions, sliced
- 1/2 cup of organic cornmeal plus a pinch of salt and pepper
- 1-2 Tbsp olive oil
Sauce:
- 1/4 cup of Organic Soy sauce
- 2 Tbsp of Sesame Oil
- 2 garlic gloves, minced
- 1 Tbsp of Sesame Seeds
- 1/2 tsp of dried red pepper flakes or a tsp of hot pepper minced
- 1 Tbsp of organic cane sugar
Directions:
- Mix all the ingredients together for the sauce.
- Once your tofu has been drained and cut into cubes, dredge it in the seasoned cornmeal.
- Heat up a large pan to medium high and add about 1 tbsp olive oil. Place the tofu cubes in the pan. Heat one side for about 2-3 minutes and then turn over and heat for 2-3 minutes. Remove from pan and reserve.
- Add more olive oil and add the onion, cook for 1 minute. Add the rest of the veggies and cook, stirring often for about 3-4 minutes.
- Add sauce to the pan, stir for about 1 minute.
- Add cooked tofu to the pan, stir for about 30 seconds.
- Serve with cooked basmati rice or noodles.
NOTE: An easy way to drain tofu is to wrap the entire block in several pieces of paper towel and then set a heavy object on it. I use a clean brick but you can place a plate on top and then a heavy food can of anything. Let it drain from 10 minutes to an hour.
