Tofu Stir Fry

rainbowplantlife.com

Warren

3 to 4 tablespoons neutral-flavored high-heat oil such as avocado oil, divided (Note 1)

subheading: Tofu:

1 (14-ounce/400g) block extra-firm tofu (ideally, previously frozen and defrosted) (Note 2)

½ teaspoon kosher salt

½ teaspoon white pepper

½ teaspoon garlic powder

Heaping ¼ teaspoon Chinese five spice powder (optional but amazing!)

3 tablespoons cornstarch or arrowroot powder

subheading: Stir Fry Sauce:

1 ½ tablespoons soy sauce (tamari for GF)

1 ½ tablespoons rice vinegar

2 tablespoons hoisin sauce

2 tablespoons Shaoxing wine (Chinese cooking wine) (see Note 3 for substitutes)

1 tablespoon organic brown sugar (see Note 3)

1 to 2 tablespoons chili-garlic sauce (or sambal oelek) (2 for spicy!)

3 tablespoons veggie broth or water

subheading: Aromatics & Vegetables:

2- inch piece ginger finely chopped (not grated or minced)

4 garlic cloves, chopped (not minced)

14 to 16 oz vegetables of choice (Note 4)

subheading: Finishing:

1 teaspoon cornstarch (or arrowroot powder) + 1 tablespoon cold water, stirred together

2 teaspoons black sesame seeds or toasted white sesame seeds

2 teaspoons toasted sesame oil

¾ cup (12g) cilantro leaves and tender stems, roughly chopped

3 to 4 cups cooked white or brown rice, for serving

Directions at rainbowplantlife.com

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