I'm not vegan, nor am I a vegetarian. But, sometimes what I need is a meatless meal. A changeup to the usual chicken, fish, beef or steak meal. And tofu is that protein that I lean towards because it can take on any flavor or sauce! This is low carb and packed with nutrients. Even my husband enjoys it!
This tofu and veggie bowl is one of my favorites and it makes for a great meal prep.
The trick to tofu is to use the extra firm tofu and pat dry. If you get as much liquid out from it, then you will get a nice golden crispy sear on all sides when cooked on high heat.
The sauce for this tofu is sweet, sticky, and spicy! Serve on a bed of steamed rice and vegetables topped with scallions, chopped peanuts, and sriracha.
Sweet and Spicy Pan Seared Tofu with Sauteed Vegetable Stir Fry
Ingredients
Yield: 2-3 servings
14 oz extra firm tofu
3 tbsp coconut aminos or low sodium soy sauce
1 tsp toasted sesame oil
2 garlic cloves, minced
2 tsp honey
¼ tsp fresh cracked pepper
½ tsp kosher salt
¼ tsp red chili flakes
1 ½ tsp sriracha
1 tsp cornstarch
Directions
Drain and pat dry the tofu, dice the tofu into medium size cubes, so you get bite size pieces.
In a small mixing bowl, whisk together the coconut aminos, toasted sesame oil, garlic, honey, pepper, salt, chili flakes, sriracha, and cornstarch. Set aside.
In a large skillet, heat to medium low and drizzle a good amount of olive oil into the pan.
Add half of the cube tofu into the pan and cook until golden brown on all sides. About 5-7 minutes of occasional stirring. Remove from the pan once done and place in a medium size bowl. Repeat on the second half of the tofu.
Once the second half is golden brown, pour the first cooked half tofu in the pan and add the sauce.
Stir for about 3 minutes, so all the tofu is coated with the sauce. Then, turn heat off.
Serve on a bed of rice and steamed vegetables.
Stir Fry Vegetables
Ingredients
Half Head Cabbage, cut in large bite size pieces
Half large onion, sliced
4 carrots, cut into chips (about 2 cups)
10 oz sliced mushrooms (1 ¼ cup)
2 garlic cloves, minced
2 tbsp coconut aminos or low sodium soy sauce
¼ tsp sesame oil
1 tsp kosher salt
½ tsp fresh cracked pepper
Directions
In a small bowl, whisk together the coconut aminos, garlic, sesame oil, salt, and pepper. Set aside.
Using a very large skillet, heat to medium low and drizzle a good amount of olive oil.
Add the carrots, saute and stir occasionally for about 3-5 minutes.
Add the onions. Stir occasionally for about 3-5 minutes. Add a pinch of salt and pepper.
Add the mushroom, cabbage and the sauce. Saute and cook for about 5 minutes. Cook down until the cabbage is just about cooked through, but still has a bit of a crunch.
Notes: You can add any other vegetables into this stir fry for example: sliced bell peppers, snap peas, baby corn, broccoli, etc.
Always cook the hard vegetables first, and the soft vegetables towards the end of the cooking time.
