I absolutely adore a stir-fry, it’s quick, easy and usually delicious. But sometimes I want to up the ante a bit, so when I do I make crispy baked tofu. Tofu is all about how you marinate it and cook it.
For years I thought that I didn’t like tofu, but then I realised that I just hadn’t had it in a way that I find tasty. This tofu though? This tofu is glorious!
Crispy Baked Tofu Stir-fry
Ingredients:
(For the tofu):
1 lb super firm tofu
2 tablespoons of maple syrup
2 tablespoons of soy sauce
1 tablespoon of lemongrass paste (or freshly finely chopped lemongrass)
1 teaspoon of grated ginger
2 teaspoons of rapeseed oik
2 minced cloves of garlic
(For the stir-fry):
1 onion, diced
1 clove of garlic, diced
1 tablespoon of coconut oil
1 green chile, chopped
1 red bell pepper, chopped
1 cup of frozen peas
1 packet of baby corn
tenderstem broccoli
2 tablespoons of miso paste
sesame seeds (to top)
coriander (to top)
Directions:
Preheat the oven to 200 C (400 F).
If you are using firm tofu, make sure you press it first. Once pressed cut the tofu into thin (1/4″ strips). Lightly grease a baking dish with coconut oil and lay your strips flat in a dish.
Combine all your other ingredients together in a bowl and pour the marinade over the tofu and let it sit for 15 minutes.
Bake the tofu for 20 minutes, then take it out, flip it over and bake it for a further 15 minutes.
Whilst the tofu is baking, saute your onions, pepper and garlic in coconut oil. Once the onions have softened, add in your chile, miso paste, baby corn and broccoli. Saute for about 12 minutes or until everything is soft.
I served mine over a bed of rice, topped with the stir-fry, tofu, a sprinkle of sesame seeds and coriander.
How do you like your tofu?
If you enjoyed this post, you might also like:
Vegetable Pad Thai
Summer Greens Curry
Beetroot and Coconut Curry
Butternut Squash Thai Green Curry
Cauliflower Lentil Curry
Chickpea and Lemongrass Green Curry
Chard Saag Aloo
Miso Soup
Spicy Fried Cauliflower
Spicy Vegan Noodles
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