Vegan Three Cup Tofu Stir Fry
Ingredients
- 14oz (397g) extra-firm or firm tofu, pressed
- corn starch for coating
- 8-10 (35g) slices ginger
- 5 cloves garlic, sliced
- 1 red jalapeño, chopped (or any chili)
- 1 cup packed fresh Thai basil (sub with basil or adjust to your preference)
- a handful of chopped scallion/green onion
- oil for cooking
Sauce
- 3 tablespoons Chinese cooking wine (may use rice wine/dry sherry)
- 3 tablespoons light soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon sugar
- 1/4 cup (60g) water
Preparation
Mix the sauce ingredients in a bowl until well combined and set aside.
To prepare the tofu, pat the tofu dry with paper towels and cut into cubes. Place 1/4 cup corn starch in a shallow bowl.
Preheat a non-stick pan with 2 tablespoons oil (adjust depending on the size of your pan). Roll tofu cubes in corn starch, ensuring all sides are well coated. Using a spatula, place tofu cubes into the heated pan, shallow pan-fry each side until golden brown. Remove and set aside.
Using the same pan with the remaining oil (add more if needed), sauté ginger until fragrant or until it is slightly crispy on the side. Then, add garlic, chili, chopped scallions and continue to sauté until aromatic.
Slowly pour in the sauce, turn heat to low-medium and add tofu and basil. Quickly toss tofu with the sauce until all ingredients are well-coated.
Turn off the heat. Serve warm with rice.
