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)
- 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
- 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.
- 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.
- 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.