The Ultimate Tofu Stir Fry

Photo: Jamie Wilson

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Try this recipe and you’ll fall in love with tofu - promise!

SERVINGS
3-4

INGREDIENTS
1 16-oz package extra-firm, water-packed tofu
1/2-1 C plus 1 TBSP cornstarch
1 12-oz bag Fresh Stir Fry Veggie Medley (or cut your own – whatever veggies you like!)
2 TBSP canola or peanut oil (any light-tasting oil)
1/2 C vegetable stock/broth
1-1/2 TBSP water

Marinade:
1/4 C lemon juice
1/4 C lime juice
1/2 C soy sauce (or Bragg’s Liquid Aminos – less sodium!)
1/2 C brown sugar
1 tsp minced garlic
1 tsp minced ginger
1 tsp toasted sesame oil

PREPARATION
1. Drain tofu; cut into 6 slices width-wise. Press tofu for at least 30 minutes, preferably 1 hour.

2. Mix ingredients for marinade; microwave for 2 minutes or cook over low heat in a saucepan and stir until sugar is completely dissolved. Reserve approx 2/3 cup for sauce, 1/3 cup for actual marinade.

3. Cut pressed tofu into cubes (6 cubes per slice). Place in a glass dish or plastic zipper bag; pour the 1/3 cup of marinade over the tofu. Marinate for at least 1 hour; preferably 4-6.

4. Heat 2 TBSP oil in large skillet or wok over medium/medium-high heat. Remove tofu from marinade; coat with 1/2 cup cornstarch. Shake off excess.

5. Make sauce: Add reserved marinade to a saucepan, along with the 1/2 cup vegetable stock/broth. Bring to a rolling boil; boil for 2 minutes to reduce a bit and concentrate the flavors. Whisk together 1 TBSP cornstarch and 1-1/2 TBSP cool water in a small dish until smooth. Turn sauce down to medium-high; add cornstarch slurry, whisking continuously. Continue to stir until sauce starts to thicken; reduce to low heat. Sauce should lightly coat the whisk.

6. Cook Tofu: Add tofu to hot pan, being careful to not overcrowd. You’ll probably need to do it in 2 batches. Resist the urge to touch your tofu cubes until they are golden brown on one side – then use tongs to flip. Once golden brown on both sides, remove from pan. Add veggies to pan (you might need to add a bit more oil) and stir-fry until bright and tender-crisp.

7. Combine: Return tofu to pan with veggies. Add enough sauce so that everything is lightly coated, but not drowning in sauce.

Serve over hot rice. Add extra sauce if desired!

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