Рецепт Sweet and Sour Tofu Stir Fry (Simple Way to Eat Less Meat)
When was the last time you whipped up a stir fry that didn't center around meat? When cooked properly, carnivores (like me) can learn to love healthy stir fries centered around tofu!
Does tofu's cheese-like texture turn you off? Slice it into matchsticks and you won't notice it as much. I cut the tofu into both matchsticks and cubes because I like how the different shapes make this sweet and sour stir fry look!
Tofu will absorb any flavor if you drain and press the water from it first. To do so, slice your block of firm or extra-firm tofu into thick slices and lay them flat on a paper-towel-lined baking sheet. Cover with more paper towels and store in the fridge with a weighty object, like a heavy skillet, on top. Give the paper towels about thirty minutes to absorb the water from the tofu.
When the tofu is pressed dry (it will still be damp), let it marinate in your stir fry sauce as you chop and cook the vegetables. The tofu will absorb the sauce's wonderful flavors and make it extra tasty!
Once the vegetables are cooked, the last step is to lightly brown the marinated tofu in the wok. I really enjoyed this stir-fry! It was a welcome, and easy, way to take a break from eating meat. Enjoy!
Sweet and Sour Tofu Stir Fry
Makes: 4 Servings
Hands-on Time: 15 minutes
Cook Time: 10 minutes
INGREDIENTS
- 8 oz / 227 g extra-firm tofu
- 2 Tbsp. lemon juice (juice from ½ a lemon)
- 1 Tbsp. grated fresh ginger
- 2 Tbsp. ketchup
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. honey
- Pinch or two red pepper flakes
- 1 small red bell pepper and 1 small yellow bell pepper, each cored and chopped
- 1 cup baby carrots, sliced into matchsticks
- 2 green onions, white and dark green parts separated
- 2 Tbsp. peanut or canola oil
DIRECTIONS
1. Drain tofu, cut into thick slices and press dry with paper towel (as per blog post). Then either cut the tofu slices in to matchsticks, cubes or both (I did half matchsticks and half 1-inch cubes). Place in a bowl.
2. In a small bowl, whisk together lemon juice, ginger, ketchup, soy sauce, honey, and red pepper flakes. Pour sauce over tofu.
3. Heat 1 tablespoon of oil over medium-high heat in a wok or large skillet. Add bell peppers, carrots and white parts of green onion. Cook and stir until vegetables begin to soften, about 3 to 4 minutes. Remove from wok and set aside in a bowl.
4. Heat remaining 1 tablespoon of oil in wok. Add tofu. Cook until tofu just begins to brown, about 3 to 4 minutes. Return vegetables to wok with remaining green onions. Toss to combine ingredients. Serve hot.