Crispy Tofu Stir Fry - New Zealand Style
While we like to keep this recipe vegan, you can substitute chicken, fish or pork for the tofu. Serve with rice or noodles.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Main Dish
Cuisine Asian
- 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).