Honey Garlic Tofu Stir-Fry
Ingredients
- 1 block (450 g) of extra firm tofu or super firm tofu
- 1 tbsp cornstarch
- 1 tbsp nutritional yeast
- 1/2 tsp lemon pepper
- Pinch of salt
- 2 tsp oil or cooking spray
- 1 1/2 tbsp soy sauce (make gluten free by using coconut aminos)
- 1 tbsp agave syrup or your favorite liquid sweetener
- 1 tbsp mirin
- 1 tsp garlic chili paste (optional)
- 1 tbsp apple juice (or 1/4 wedge of lemon juice)
- 6 cloves garlic, crushed or minced
- 1/2 inch ginger, minced
- 2 scallions, sliced
- 2 handfuls of spinach
Preparation
If using super firm tofu, remove from packaging and cut into even cubes. If using extra firm tofu, drain tofu and gently press excess water out, then cut into cubes.
Add tofu cubes to a freezer bag with cornstarch, nutritional yeast, lemon pepper, and salt, seal the bag, and gently shake to coat.
Heat oil in a pan over medium heat, add tofu, and cook evenly on one side for 4-5 minutes, then flip and cook for a few more minutes until golden.
While tofu is cooking, prepare the sauce by combining soy sauce, agave syrup, mirin, garlic chili paste if using, apple juice, garlic, ginger, and scallions.
Remove tofu from the pan and slightly lower the heat, then add the sauce and stir and cook for 30 seconds.
Add back the tofu and spinach, stir well to wilt the spinach and coat the tofu with the sauce.
Serve with extra scallions on top along with some rice.
Notes
This recipe makes 4 servings.
