Sesame Ginger Tofu and Veggie Stir Fry

Ingredients

• 1 (14 ounce) package extra firm tofu
• 1 tablespoon cornstarch
• ½ teaspoon kosher salt
• 3 tablespoons high heat oil (such as avocado)
• 2 ½ cups green beans, cut into 1-inch pieces
• 1 cup baby carrots, cut lengthwise
• 1 tablespoons sesame oil
• 1 ½ tablespoon grated ginger
• 1 ½ tablespoons minced garlic
• 1 tablespoons rice vinegar
• 3 tablespoons soy sauce (or GF tamari)
• ¼ teaspoon red pepper flakes
• 3 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water

Method

1. TOFU: Drain tofu from packaging. Place tofu on a plate with a folded tea towel. Place another tea towel on top (in the shape of the tofu) followed by another plate and a heavy cast iron skillet or metal cans. Or simply use a tofu press. Let tofu dry for 15-20 minutes or up to 1 hour. Then, cut into ¾-1 inch cubes and toss in 1 tablespoon of cornstarch and the ½ teaspoon of salt in a zip-top bag until coated.20 min timer
2. BLEND: While the tofu is drying, prepare the sauce. Combine sauce ingredients in a blender until completely smooth (see notes) Set aside.
3. CRISPY TOFU: In a wok or large nonstick skillet over medium-high heat, add 2 tablespoons of oil. Add tofu and let fry for 3-7 minutes. Flip tofu as needed to brown on all sides. Add 2 tablespoons of prepared sauce and allow to cook until the sauce coats the tofu; about 2-3 minutes. When the tofu is caramelized, remove to a plate.7 min timer
4. STIR FRY:Add the remaining tablespoon of oil to the pan, if needed. Toss in veggies and cook for 3-4 minutes, tossing as needed to desired doneness. Add tofu back to the skillet. Stir the sauce to combine and pour it in. Stir to coat. Cook for an additional 1-2 minutes or until the tofu soaks up the sauce.4 min timer
5. SERVE: Serve warm with rice, quinoa, noodles, cauliflower rice, or on its own. The tofu will lose it's crispness as it sits. Best when eaten fresh.