This tofu stir fry is exceptional. It’s got sweet. It’s got spicy. It’s got it all, and you’ll love it.
Course Dinner, Lunch
Keyword cornstarch, forks over knives, fry, mushrooms, plant based on a budget, plant-based, red pepper flakes, sesame, shiitake, snow peas, spicy, stir, stir fry, stirfry, tofu, vegan, veganism, vegetarian, vegetarianism, vinegar
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1blockof tofu, pressed and cubed
1/2poundof snow peas
1/4cupof soy sauce
1Tablespoonof sherry or red wine vinegar
1teaspoonof rice vinegar
1/2teaspoonof red pepper flakes (this is to make it medium-hot. Adjust accordingly)
2garlic cloves, sliced
1Tablespoonof sesame seeds
2Tablespoonsof oil (I used safflower)
optional veggies - i added shiitake mushrooms
Add the soy sauce, vinegars, cornstarch, sugar, and red pepper flakes to a bowl and whisk together.
Heat 1 tablespoon of oil on medium-high heat and cook the tofu until golden brown. Remove and set aside
Reduce the heat to medium, add another tablespoon of oil, and sautee the shallots and garlic for about a minute. Ad the snow peas, shiitakes, and sesame seeds and stir frequently until the peas turn nice and green.
Add the tofu and sauce mixture and cook until the sauce begins to thicken, about a minute.