Healthy Tofu Stir-Fry

When I posted about seasoning rice, I got asked what I was eating it with. Well, here’s the recipe. It’s really hard to find gluten-free vegetarian options at Chinese restaurants. Most of the times I’ve been able to eat out, it’s been fried tofu, which is lovely the first few times but after a while starts weighing you down. Some things are just better to make yourself.

I didn’t press my tofu before making this but it would probably help the texture of the tofu. You could swap in tempeh cubes, seitan, or shredded chicken. To keep it gluten-free, make sure to use a wheat-free soy sauce.

Healthy Tofu Stir-Fry

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients(Makes 2 servings)

• 1 block firm or extra firm tofu, cubed
• 2/3 cup bean sprouts
• 2/3 cup broccoli slaw
• 3 Tablespoons soy sauce
• 1/4 cup sugar OR 3 Tablespoons liquid sweetener
• 1 Tablespoon sriracha sauce(optional)
• 2 Tablespoons cooking starch(arrowroot, tapioca, or corn) + 2 Tablespoons water
• 1/2 teaspoon salt
• 1 Tablespoon toasted sesame oil(optional)

Method:

1. Heat up a large frying pan over medium heat and toss in the tofu, bean sprouts, broccoli slaw, soy sauce, sweetener and sriracha. Mix thoroughly
2. Cover with a lid and let the contents steam until the vegetables are tender and the tofu has taken on a brown color, about 5-10 minutes.
3. Dissolve your cooking starch in the water and pour it into the pan. Quickly mix the contents around while the starch turns the cooking liquid into a glaze.
4. Finish with salt and sesame oil if using. Serve hot with vegetables or rice.

This goes great with seasoned rice or healthy Chinese broccoli. I wouldn’t omit the sweetener or it would taste rather bland. If you don’t use the sriracha, add about 1/2 Tablespoon of rice vinegar instead to make the flavor pop.