Sesame Tofu Stirfry
Time: 30 Minutes Serves: 2
Ingrediants; TOFU: -1/2 block firm tofu, cubed -3 tbsp soy sauce -1 tbsp maple syrup (or honey) -1 tsp fresh ginger (i use squeeze-ginger) -1 tsp lime juice -1/2 tsp garlic powder (or 1 clove crushed garlic)** -1 tsp sesame seeds
STIR FRY: -1/3 yellow squash, thinly sliced -1/2-1 c green beans, sliced -1 c swiss chard -1 c long grain rice -1 tbsp olive oil
Stir fries have been one of my go-to dinners lately because of how versatile they are... As long as you've got some sort of protein on hand, you can basicaly add in whatever vegetables you want! Now of course, if you are not a tofu-lover, feel free to cook up some tempeh, beans, or animal protein (if the vegan life just isn't for you).
1. Cook rice as directed. Set aside.
2. Place cubed tofu between multiple paper towels and press to release the water from inside of it. Repeat until little water comes out while pressing.
3. Combine soy sauce, maple syrup, ginger, lime juice, and garlic into a ziplock bag (or a small bowl) and mix (you can shake the closed bag to mix). Add in cubed tofu and gently shake bag to fully cover the tofu. Set aside to marinate.
4. Prepare vegetables by slicing to desired size.
5. Put olive oil in a pan and heat on medium. When hot, add marinated tofu cubes. Flip cubes until golden brown on all sides.
6. Take cooked tofu out of the pan and set aside. Add vegetables to the hot oiled pan and cook until tender.
7. Plate your stir fry starting with a bed of long grain rice, followed by the cooked vegetables, then the tofu. Sprinkle sesame seeds on top.
8. Enjoy! ♡
**I tend to use garlic powder instead of crushed garlic, because I find that the flavor sticks onto the tofu a little better. Both work beautifully, though!