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Mucho Gusto

Jessica’s Tofu Stir Fry

We are currently accepting applications for a summer session of Gusto! Applications are due on Friday, May 29 and can be found here. Questions? Email us at bcgustomag@gmail.com.


This is the twenty-second installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Tofu, maple syrup, and soy sauce

Stir fry is always a delicious and satisfying meal; perhaps even more so when its homemade. This recipe uses tofu, and its versatility means you can turn to nearly any fridge/pantry components for pairing… vegetables, sauces, grains, etc.! Take this opportunity to explore your kitchen, and look for ingredients to enjoy with crispy and flavorful bites of baked tofu.

Ingredients

  • 1 container extra firm tofu
  • 1 tbsp sesame oil
  • 1 tsp tamari/soy sauce
  • ¼ tsp garlic powder
  • ¼ tsp maple syrup
  • ¼ tsp rice wine vinegar
  • 2 tsp arrowroot powder

Steps:

Start by preheating your oven to 400 degrees Fahrenheit. In a medium-sized bowl, whisk together the sesame oil, tamari, garlic powder, maple syrup, and vinegar. 

Next, press the tofu for at least 15 minutes and cut it into bite-sized pieces. Place them in the oil mixture and stir until each piece is completely coated. Sprinkle 1 teaspoon of the arrowroot powder into the bowl, and mix until all of the pieces are coated in it. Then sprinkle on the remaining teaspoon of arrowroot powder and gently mix just until the white powder is fully incorporated and no longer visible. 

Line a large baking sheet with parchment paper or a non-stick mat before placing the tofu on top. Bake the tofu for about 25-30 minutes, or until golden and crispy. Make sure to keep an eye on it and stir 2-3 times during the baking process so that none of the pieces burn. 

Serve with your choice of rice, vegetables, and other toppings. Enjoy! 

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