Crispy Tofu and Vegetable Skillet

Ingredients

• 450 g extra-firm tofu, pressed and cut into bite-size cubes
• 2 zucchini, cut into half-moons
• 2 carrots, cut into thin coins
• 2 tbsp gluten-free rice flour
• 2 tbsp gluten-free tamari
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, finely grated
• 1 clove garlic, minced
• 2 tbsp olive oil
• 2 tbsp water

Method

1. Heat olive oil in a large nonstick skillet over medium heat.
2. Dust tofu with rice flour and brown, turning until crisp.12 min timer
3. Set aside the kids' tofu and vegetables; return them to the skillet to finish cooking.
4. Add zucchini and carrots; cook until tender-crisp and golden.7 min timer
5. Stir tamari, vinegar, ginger, garlic and water together.
6. Pour sauce into skillet and toss until glossy; return the set-aside share to warm.2 min timer