This recipe is adapted from Minimalist Baker. I love her website. She's so creative that it blows my mind how one can come up with that many recipes at such a young age.
Tofu is one of those foods that you gotta give a chance multiple times. The first time I tried tofu was my freshman year in college. I had this idea to try to be vegetarian for a week, so I was trying a lot of new food items during that time. The funny thing is that when I was in high school, I hated vegetables and used to always joke that I'll never be a vegetarian. Less than a year later, and there I am in the school's cafeteria ordering a tofu wrap. I wasn't crazy about tofu, but being the foodie I am, I gave it another try. Now here I am, a vegan who wears a shirt that says tofu.
You are probably thinking, well if I don't like tofu, I don't. Why should you try to change that, right? Read Tofu Love, and you'll know why.
The tofu in this recipe is chewy and very filling. I baked some sweet potatoes at the same time and oh man, when I added the baked to the stir-fry, it took it to a whole new level. It sounds weird, sweet potato in a stir-fry, but give it a try. Sweet potatoes are one of those foods that go well with almost anything.
Baked Tofu Stir-fry
- 1 package extra-firm tofu
- veggies: carrot, 2 red peppers, zucchini
- sweet potato diced
- 1 cup quinoa or grain of choice
- salt and pepper to taste
- 1/4 cup natural peanut butter
- 1 tbsp tamari sauce or low sodium soy sauce
- 1-2 tbsp maple syrup or rice malt
- 1 tbsp pomegranate molasses optional
- Filtered water as needed
- Wash the tofu and let it sit on a wooden cutting board for best results or any flat surface
- Put something heavy on the tofu so it drains the water out of it
- Let it dry out for ideally over an hour
- Preheat your oven to 400F (204C)
- Dry the tofu some more with an absorbent towel
- Cube the tofu and place on a non-stick baking sheet (preferably reusable one they work better than parchment paper) Dice the potato and do the same.
- Place the tofu middle to lower rack
- Place the potatoes on the lowest rack
- Let it cook for 30 minutes
- Turn it on to broil and let it cook for about 10 minutes, keeping a close eye so it doesn't burn
- Now saute your veggies with a little bit of water or oil
- Add salt and pepper to taste
- When the veggies are a little tender but still have a crunch to them, add the tofu.
- For the sauce: whisk everything together and then thin to desired consistency
- Even if it seems that the water won't blend it, keep whisking and don't worry.
- Add the sauce to the stir-fry and stir.
- Serve with extra sauce and over a bed of quinoa or rice or with some noodles!