Although tofu isn't something that I make often, when I do make it, it pretty much has to be crispy and covered in some delicious sauce. The best way I have found to ensure the tofu is nice and crispy is to press it using a tofu press or paper towels to remove as much liquid as possible. Then I find it cooks best in a hot pan with a touch of oil. Once you have the crispy tofu, then it's time to add the sauce. Adding it before will make the tofu soggy in my experience. From there, just add the veggies and dinner is ready.
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- 16 oz. extra firm tofu
- 1 tbsp vegetable oil
- 1 tbsp brown sugar
- 2 tbsp. rice vinegar
- 2 tbsp. low-sodium soy sauce (GF if needed)
- 2 tsp ginger, minced
- 1 U clove garlic, minced
- 2 tsp. Sriracha
- 2 tsp. sesame oil
- 1 lb. sugar snap peas
- 1 cup shredded carrots
- 1 cup shredded cabbage
- Salt and pepper
Use a paper towel or cheese cloth to press out any extra moisture from the tofu. Season with salt and pepper. Cut into one inch cubes.
Meanwhile, mix together the brown sugar, rice vinegar, soy sauce, ginger, garlic, and Sriracha. Set aside.
Heat the sesame oil over medium high heat. Add the sugar snap peas, cabbage, and carrots. Cook for 4-5 minutes or until tender but still crisp. Remove and set aside.
Add half the vegetable oil to the pan. Add the tofu in one layer. Cook for 2-3 minutes per side or until browned and crisp. Remove and repeat with remaining tofu. Add the already cooked tofu to the pan along with the soy sauce mixture. Turn to coat. Stir in vegetables and cook until warm.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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