Description
This crispy tofu stir fry is easy to make, filled with vegetables, and packed with plant-based protein! It’s simple to make and great for a weeknight meal!
Ingredients
Units
Scale
For the stir fry:
- 1 lb extra firm tofu, cut into 1-inch cubes
- 4 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons avocado oil or vegetable oil, divided
- 2 garlic cloves, minced
- 1 small yellow onion, chopped
- 1 cup mixed bell pepper, seeded and cut in 1-inch cubes
- 1/4 cup cashew nuts
For the sauce
- 1 teaspoon cornstarch
- 1/2 cup soy sauce
- 1 teaspoon minced ginger
- 1 teaspoon chili paste
Instructions
- Spread the cubed tofu on a paper towel or clean, lint-free kitchen towel. Top with another layer of paper towels or a second clean kitchen towel. Top with something flat and heavy and let the tofu sit like that for at least 15 minutes or up to an hour.
- In a shallow bowl, combine cornstarch, salt and pepper. Toss tofu in it to coat each side.
- Heat a non-stick skillet with one tablespoon of oil and fry tofu on each side until golden brown. Remove and place on a plate with kitchen paper to absorb the excess of oil. Set aside.
- Add the remaining one tablespoon of oil to the skillet and sauté the garlic, onion, bell pepper, and cashew nuts until fragrant. It will take about 3 minutes. Bring back the tofu.
- Meanwhile, stir sauce ingredients in a bowl. Pour in the skillet. Stir all together and bring to a simmer for one minute. It will thicken a little bit. Simmer longer if you want a thicker sauce.
- Remove and garnish with green onions.