Chinese-Style Tofu Stir Fry
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
For the stir fry:
2 tbsp. coconut oil
1 onion, diced
3 cloves garlic, minced
1 tsp. ground ginger
1 red bell pepper, diced
1 green bell pepper diced
1 carrot, diced
3.5 oz. (100g) green beans, chopped
½ tsp. chili flakes
1 tsp. Chinese five spices
7 oz. (200g) firm tofu, crumbled
2 tbsp. coconut oil
1 onion, diced
3 cloves garlic, minced
1 tsp. ground ginger
1 red bell pepper, diced
1 green bell pepper diced
1 carrot, diced
3.5 oz. (100g) green beans, chopped
½ tsp. chili flakes
1 tsp. Chinese five spices
7 oz. (200g) firm tofu, crumbled
For the sauce:
6 tbsp. tamari
1 tbsp. hoisin sauce
2 tbsp. coconut sugar
3 tbsp. rice wine vinegar
1-2 tbsp. hot sauce or chili sauce, optional for spice
1 cup (210g) white rice
1½ -2 cups vegetable broth
2 tbsp. cornstarch
5 tbsp. room temperature water
6 tbsp. tamari
1 tbsp. hoisin sauce
2 tbsp. coconut sugar
3 tbsp. rice wine vinegar
1-2 tbsp. hot sauce or chili sauce, optional for spice
1 cup (210g) white rice
1½ -2 cups vegetable broth
2 tbsp. cornstarch
5 tbsp. room temperature water
Nutrition
(Per Serving)
Calories
341
Fats
11 g
Protein
13 g
Carbs
50 g
Instructions
- Cook the rice according to instructions on the packaging.
- Heat the coconut oil in a large skillet or wok, over a medium heat and sauté the onion, garlic, ginger and remaining vegetables for 6-7 minutes. Add in the chili flakes, Chinese five spice and crumbled tofu, mix well to combine.
- Meanwhile make the sauce by combining the sauce ingredients together in a bowl. Stir to combine and add to the pan along with the vegetable broth. Bring to a boil over medium heat.
- Combine the cornstarch and water in a small bowl. Lower the heat and slowly pour in the cornstarch mixture, stirring constantly. Simmer for another 3-4 minutes until the sauce thickens.
- To serve, divide the cooked rice between 4 bowls and spoon over the stir-fried vegetables and sauce.