Crispy Tofu Stir-Fry (Vegan + Gluten-Free)

Name: Crispy Tofu Stir-Fry (Vegan + Gluten-Free)
Total time: 40 min
Ingredients: 200-300 g firm tofu, drained and pressed; 1 tablespoon tamari or soy sauce ((see recipe notes)); 1 tablespoon vegetable or olive oil; 1 teaspoon garlic powder; 4 tablespoons cornflour ((or arrowroot)); 1 large clove garlic, finely chopped; 1 inch piece of ginger, finely chopped or grated; 1 red chilli, finely sliced ((I include the seeds, but remove if you don't like any heat)); Zest and juice of 1 lime; 2 tablespoons tamari or soy sauce ((plus more if necessary – see recipe notes)); 1 tablespoon sesame oil; 1-2 tablespoons water; 2 tablespoons cornflour ((or arrowroot)); 1 tablespoon cooking oil ((coconut oil is great if you have it)); 1 red pepper, finely sliced; 200 g green beans, trimmed; 200 g mushrooms, finely sliced; Rice or rice noodles, cooked to package instructions; Sliced spring onions and sesame seeds to serve

thepeskyvegan.com

Tofu gets a hard time for being devoid of flavour or texture, but this crispy tofu stir-fry changes things.

View full recipe on thepeskyvegan.com

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Ingredients

200-300 g firm tofu, drained and pressed
1 tablespoon tamari or soy sauce ((see recipe notes))
1 tablespoon vegetable or olive oil
1 teaspoon garlic powder
4 tablespoons cornflour ((or arrowroot))
1 large clove garlic, finely chopped
1 inch piece of ginger, finely chopped or grated
1 red chilli, finely sliced ((I include the seeds, but remove if you don't like any heat))
Zest and juice of 1 lime
2 tablespoons tamari or soy sauce ((plus more if necessary – see recipe notes))
1 tablespoon sesame oil
1-2 tablespoons water
2 tablespoons cornflour ((or arrowroot))
1 tablespoon cooking oil ((coconut oil is great if you have it))
1 red pepper, finely sliced
200 g green beans, trimmed
200 g mushrooms, finely sliced
Rice or rice noodles, cooked to package instructions
Sliced spring onions and sesame seeds to serve