New Zealand cuisine is a true fusion culture – a great mix of indigenous ingredients, and a blend from the Europe and Asian tastes. The Serious Foodie Tamarillo Grill Sauce captures the essence of New Zealand cuisine: tangy, sweet, savory, spicy, and completely unique, using the imported tamarillo (see our Stories for more information on this relatively unknown fruit). This sauce can be used directly on almost any protein – but in this recipe, it is indeed the star ingredient of a vegan main dish that uses crispy tofu. This recipe comes together in minutes – just depends on how fast you can prep the vegetables.
Crispy Tofu Stir Fry - New Zealand Style
- 8 ounces extra firm tofu It is important to use extra firm
- 2 tablespoons corn starch
- 2 tablespoons neutral vegetable oil We use grapeseed oil
- 2 scallion Sliced, on a bias
- 1/2 medium Sweet onion Julienne sliced
- 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
- 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.com to order
- Salt and Pepper To taste
- 1 jar Serious Foodie Asian Fusion spice blend Optional
- Open the tofu, and completely drain off the liquid. Cut the tofu in half, through the middle.
- Wrap the tofu in a paper towel or kitchen towel. Place a cutting board on top of the wrapped tofu, then use a weight on top (a caste iron pan works well). Let the tofu site for 45 to 60 minutes.
- Cut the tofu into strips, then into cubes.
- Place the cubed tofu in a bowl, then evenly spread the cornstarch over the tofu while tossing.
- Meanwhile, heat the oil on high in a 12 inch skillet. When the oil is hot, add the tofu. Stir fry until a crust forms, about 5 minutes. Add the vegetables, and stir fry for another 5 minutes. Add about 1 cup of the Serious Foodie Tamarillo Grill Sauce, and toss. Salt and pepper to taste, or use the Serious Foodie Asian Fusion Blend to season (less salt, more taste!). Add the scallions, and serve with an Asian hot sauce (for example, Serious Foodie Indonesian Sambal).