Over the past few years I have tried cooking with tofu and failed miserably. So I gave it a rest for a while. Recently I came across a recipe on Pinterest and decided to give it one more chance. I finally succeeded! This recipe is definitely much easier than it seems and is absolutely taste worthy! I altered the sugar content a bit since I don’t prefer an overly sweet sauce as most people do. So if you like it on the sweeter side you can add more sugar.
1 package organic extra firm or firm tofu
2-3 Tbsp white whole wheat flour
1-2 Tbsp avocado or peanut oil
1/4 cup brown sugar
3 Tbsp Rice Vinegar
3 Tbsp Hoisin Sauce ( I didn’t have any on hand so I used organic regular BBQ sauce)
3 Tbsp Organic Ketchup
2 Tbsp Low Sodium Soy Sauce
1/2 cup water
4 scallions, chopped
3 Tbsp Fresh ginger, grated
1-1/3 cups snow peas, washed and dried
1 zucchini, unpeeled and julienned into thin strips to resemble spaghetti
1 large carrot, washed, chopped and julienned into thin strips
1/4 tsp red chili flakes (optional)
2 tsp Sesame oil
1. Drain tofu of excess water pressing gently (so tofu does not collapse) between 4 layers of paper towel. Let sit 20 minutes. to drain.
2. While waiting for tofu, mix together the first 7 ingredients of the sauce and set aside.
3. Slice tofu into 1/2″ slices, then cut each slice into thirds. Coat each cube lightly with flour. Heat a skillet on medium with the oil. Then place tofu into pan until browned and crispy. You may have to turn up the heat under the pan a bit. Remove from pan and set aside on paper towels.
4. Add a little bit more oil if needed about another teaspoon, onions, and chopped ginger. Cook about 1 minute, until fragrant. Add veggies and stir fry on high heat for 2 minutes. Add sauce mixture to pan, bring to a boil, and simmer about 2 minutes. Add tofu back to mixture, toss to coat. Add sesame oil and toss again. Top with green onions and pepper flakes if desired. I used some sesame seeds.
*Recipe adapted from Domestic Super Hero.