Ingredients
Stir-Fry Sauce
- 1/4 cup tamari
- 1/4 cup vegetable broth, (use water if you don't have vegetable broth on hand)
- 3 tablespoons pure maple syrup
- 2 teaspoons cornstarch, (arrowroot flour or tapioca flour are good substitutes)
Tofu
- 1 tablespoon toasted sesame oil
- 1 14-oz block firm tofu, (drained, pressed, cubed)
- 1-2 teaspoon fresh cracked pepper
- 3-4 cloves garlic, (minced)
- 1 1/2-inch knob ginger, (minced)
- 1 bunch scallions, (cut into 1-inch pieces)
- 1-2 chili peppers, (sliced, seeds removed)
- 1 bunch cilantro, (roughly chopped)
Instructions
Stir-Fry Sauce:
- In a small bowl, combine the tamari, water, sweetener, and cornstarch.
Tofu:
- In a large wok or skillet, heat the sesame oil over medium-high.
- Add the tofu cubes and cook, stirring occasionally, until golden on all sides (about 10 minutes). It doesn’t have to be perfect!
- Add in your stir-fry sauce, cracked pepper, garlic, and ginger, then stir fry for another 3 minutes or so and add in the scallions and chili pepper. Liquids should start to thicken a bit.
- Cook until the scallions are just softened (about 5 more minutes).
- Serve with brown rice, a brown rice/quinoa mix, basmati rice, or jasmine rice, and add a large handful of roughly chopped cilantro on the side.