April 5, 2022
Power up with this plant-based recipe! Cooking tofu may seem daunting, but this recipe is simple and healthy. Serves 4.
INGREDIENTS:
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¼ cup cornstarch, divided
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½ cup water
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3 tablespoon olive oil, divided
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2 garlic cloves, minced
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1 teaspoon fresh ginger, minced
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1 teaspoon red pepper flakes (optional)
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1 teaspoon ketchup
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2 tablespoon rice vinegar
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1 teaspoon low sodium soy sauce (or tamari)
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1 pound extra firm tofu, pressed and cubed
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¼ cup cilantro, chopped (optional)
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1 teaspoon sesame seeds (optional)
PREPARATION:
1. In a small bowl add 1 TB of the cornstarch to the water and whisk well. Set aside.
2. In a small saucepan over medium-low heat, add 1 TB of the oil. Once hot, add the garlic and ginger and cook until fragrant, about 1 to 2 minutes. Then add the red pepper flakes, ketchup, rice vinegar, soy sauce and the cornstarch mixture. Whisk well to combine and let it come to a boil. Reduce the heat and let it simmer for about 5 minutes to thicken. Turn off the heat.
3. In a large bowl, toss the tofu with the remaining 3 TB cornstarch powder, then coat with the remaining 2 TB oil. Toss gently to combine, ensuring the tofu is coated and no white powder remains.
4. Heat a large non-stick or cast-iron skillet over medium heat. Once hot, add the cubed tofu and cook until crispy on one side, about 5 minutes. Flip and cook for another 5 minutes, until crispy.
5. Turn the heat off but leave the skillet on the same burner. Add the sweet and sour sauce to the tofu and toss to combine. Divide onto plates and top with cilantro and sesame seeds, if using. Enjoy!
Serve over brown rice, quinoa, or sauteed cauliflower rice or zoodles.
NUTRITIONAL INFORMATION: Calories 224; Fat 16g; Carbs 10g; Fiber 1 g; Protein 12g; Sodium 95mg; Calcium 334 mg
Click through for this recipe, as well as more plant-based favorites!
