Lower your ecological footprint by eating tofu instead of meat today with this stir fry inspired by Food with Feeling.
Ingredients for crispy baked tofu:
1 block extra firm tofu
1 1/2 tbsp olive oil
2 tbsp cornstarch
1/4 tsp salt
1/4 black pepper
Ingredients for veggie stir fry:
2 tbsp olive oil
1 cup snow peas
1 cup carrots, cut into small matchsticks
1 bell pepper, cut into thin strips
1 cup purple cabbage, thinly sliced
2 cups broccoli, chopped
Ingredients for stir fry sauce:
1 tsp olive oil
2 tbsp rice vinegar
1/4 cup soy sauce
1/4 cup vegetable broth
2 tbsp agave nectar
1 tbsp cornstarch
Directions:
1. Prepare tofu by removing from package and pouring out excess liquid. Cut tofu block in half, then press by laying it on a plate covered with a paper towel. Lay paper towels on top and cover with another plate. Add a heavy object on top to allow for maximum removal of liquid from the tofu. Let sit for at least 15 minutes.
2. Preheat the over to 400 degrees F.
3. When tofu is done being pressed, slice into bite-size cubes. Toss in a large bowl with 1 1 /2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp pepper, and 2 tbsp cornstarch.
4. Spray a baking sheet with non-stick olive oil spray and line tofu up, making sure to leave some space in between each piece. Bake for 15 minutes then flip and bake for another 15 minutes. Remove and set aside when done.
5. Preheat 2 tbsp olive oil in a large skillet. Add vegetables and cook over medium until soft.
6. While the vegetables are sautéing, mix together sauce ingredients. Make sure to wait until the vegetables are almost done before mixing in the cornstarch.
7. When vegetables are almost done, leave burner on while pouring on the sauce. Let simmer for a minute longer then turn off burner and toss in the tofu.
8. Serve with rice. Enjoy!
