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–+ servings

  • Course: Main Course
  • Cuisine: Chinese
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Allergens: Soy
  • Servings: 4

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:

  1. In a small bowl, combine the tamari, water, sweetener, and cornstarch.

Tofu:

  1. In a large wok or skillet, heat the sesame oil over medium-high.

  2. Add the tofu cubes and cook, stirring occasionally, until golden on all sides (about 10 minutes). It doesn’t have to be perfect!

  3. 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.

  4. Cook until the scallions are just softened (about 5 more minutes).

  5. 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.

BON APPÉTIT!