# Tofu That Tastes Good: Stir-Fry

Cuisine: western · Time: 60 minutes · Servings: 2

## Ingredients

- 1 14-ounce package firm or extra-firm tofu
- 2 cups roughly chopped green beans
- 1 cup diced carrots or red pepper
- 2 Tbsp toasted sesame oil for sautéing  ((or sub peanut or coconut))
- 1/4 cup low-sodium soy sauce  ((ensure gluten-free for GF eaters))
- 1 Tbsp fresh grated ginger
- 2 Tbsp organic brown sugar (reduce slightly for less sweet sauce)
- 1 Tbsp agave or maple syrup  ((or honey if not vegan // reduce slightly for less sweet sauce))
- 1 Tbsp cornstarch
- Brown rice
- Peanut sauce

## Steps

1. Preheat oven to 400 degrees F (204 C) and begin drying your tofu. Drain, remove it from the package and place between two thick towels folded into the shape of the tofu. Then place a plate or bowl on top and top it with something heavy like a book or skillet. Alternatively, use a tofu press.
2. Let it dry for about 15 minutes, changing your towels if they get too wet. Once dry, unwrap, chop tofu into roughly 1-inch cubes or rectangles (see photo).
3. Arrange tofu on a lightly greased or parchment-lined baking sheet to prevent sticking and bake for a total of 25-35 minutes, flipping once halfway through to ensure even cooking. This will dry out the tofu and help give it a more meat-like texture. If you want a tougher texture, cook it for 30-35. For a slightly more tender texture, pull it out at 20-25 minutes to check.
4. Once it’s golden brown and a bit tough and firm, remove from the oven set it out to dry a bit more while you prep your vegetables. Ideally, it would set out another 45 minutes or even longer. I haven’t tried letting it set out for much longer, but I don’t think it would hurt either way.
5. If serving over rice, start the rice at this point.
6. In a small mixing bowl, whisk together all of the sauce ingredients – set aside.
7. To a large skillet over medium-high heat, add sesame oil and swirl to coat. Then add veggies and toss to coat. Cook for 5-7 minutes, stirring often. When the vegetables have some color and have softened a bit, add the sauce and stir. It should bubble and thicken. Then add the tofu and stir to coat.
8. Cook the mixture for 3-5 minutes, stirring often. When veggies are cooked to your preferred doneness, remove from heat. Serve as is or over rice for a more filling meal. Best when eaten fresh, though will keep in the refrigerator for a couple days.

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Source: minimalistbaker — https://minimalistbaker.com/tofu-that-tastes-good-stir-fry/
Page: https://findfood.fun/vi/recipes/3255
Language: en (requested translation unavailable)