Tofu Stir Fry | Recipe Cart | Recipe Cart

Ingredients

• 3 to 4 tablespoons neutral-flavored high-heat oil (such as avocado oil, divided (Note 1))
• 1 (14-ounce/400g) block extra-firm tofu ((ideally, previously frozen and defrosted) (Note 2))
• ½ teaspoon kosher salt
• ½ teaspoon white pepper
• ½ teaspoon garlic powder
• Heaping 1/4 teaspoon Chinese five spice powder ((optional but amazing!))
• 3 tablespoons cornstarch or arrowroot powder
• 1 ½ tablespoons soy sauce ((tamari for GF) (Note 3))
• 1 ½ tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons Shaoxing wine ((Chinese cooking wine) (sub with mirin))
• 1 tablespoon organic brown sugar ((1 teaspoon if using mirin))
• 1 to 2 tablespoons chili-garlic sauce (or sambal oelek) ((2 for spicy!))
• 3 tablespoons veggie broth or water
• 2- inch piece ginger (finely chopped (not grated or minced))
• 4 garlic cloves, (chopped (not minced) )
• 14 to 16 oz vegetables of choice (Note 4)
• 1 teaspoon cornstarch ((or arrowroot powder) + 1 tablespoon cold water, stirred together)
• 2 teaspoons black sesame seeds or toasted white sesame seeds
• 2 teaspoons toasted sesame oil
• ¾ cup (12g) cilantro leaves and tender stems, roughly chopped
• 3 to 4 cups cooked white or brown rice, (for serving )