I don’t have a good history with tofu recipes. When I was first introduced into the health world, I started trying out new foods and new recipes. Some of which were tofu recipes, and all I’m going to say is that they were not blog worthy…
I have gained confidence with tofu lately and am slowly bringing it into my kitchen as a staple for a few reasons. One reason being that when I don’t crave meat, I don’t like to eat it. Eating meat every day isn’t necessary for good health. It’s also better for the environment to not eat meat everyday. Having tofu in the fridge and forcing myself to get creative with a meat-free ingredient is a great way to expand my skills and my palate. Another reason is that free range, grass fed, organic chicken is hella expensive. With the price of meat so high these days, it’s like $20 for just two chicken breasts! Your girl can’t afford that.
This recipe is easily modified vegan, this gluten free, dairy free, plant based and cruelty free meal is great for the whole family to enjoy!
- I like to use High Vibe Health’s vegetable broth, or use chicken bone broth if you do not require this recipe to be vegan
- Use maple syrup instead of honey to make this recipe vegan
- You can substitute tamari or soy sauce instead of coconut aminos
Sweet & Spicy Tofu Stirfry on Rice
- January 5, 2020
- 3 hr
- Print this
- sweet & spicy marinade:
- 1 tbsp sesame oil
- 1 C vegetable broth
- 1/3 C honey
- 2 limes, juiced and zested
- 3 tbsp coconut aminos
- 1.5 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tbsp sriracha
- 1 lb extra firm organic tofu
- for the stirfry
- 2 tbsp sesame oil
- 2 bell peppers (any colour), large diced
- 1 small red onion, large diced
- 1/4-1/2 tsp chili flakes
- 1 tbsp sesame oil
- 1 tbsp coconut aminos
- 2 C uncooked brown rice
- green onion
- sesame seeds
- Step 1
- Mix together all ingredients for the marinade (you may need to put ingredients in a blender if your honey is solid) and transfer to a large ziplock bag or shallow baking dish. Cut tofu into bite sized pieces, add to the marinade and let marinate ideally for 1-2 hours (or longer if you have time).
- Step 2
- About 20 minutes before you plan to start cooking the tofu and vegetables, start cooking the rice as per directions on package (cooking time usually takes about 40 minutes for brown rice)
- Step 3
- Remove tofu from marinade. Add marinade to a medium sized sauce pan and bring to a low boil. Let simmer for about 15 minutes until reduced by about half.
- Step 4
- While the marinade is reducing, heat up 2 tbsp sesame oil in a large fry pan over medium-high heat. Add tofu and lightly crisp/brown on all or most sides. Remove tofu from pan and let rest in a small bowl. Using the same pan, add 1 tbsp sesame oil and then sauté peppers and onion. After about 5 minutes of cooking the vegetables on high, deglaze the pan with the final remaining tbsp of coconut aminos. Add tofu back, pour marinade into the tofu/vegetable mix.
- Step 5
- Serve over rice and garnish with fresh green onion, sesame seeds or cilantro as you please!