Recipes

Asian Tofu Stir Fry

For my Tofu newbies, this one is for you!

Fear not the Tofu because if prepared correctly, this may turn out to be a weekly staple for you!

Turn around time is less than one hour, but it is SO WORTH the wait! And it may seem like a lot of ingredients, BUT most of you already have more than half of these ingredients in your pantry!!!

Yield/Serving

4

Macros

Serving Size: 1/4 entire recipe
  • Protein - 19 g
  • Carbs - 9 g
  • Fat - 19 g

Ingredients

  • 14 oz. High Protein Organic Tofu
  • 2 tbsp arrowroot starch, divided
  • 1 bag organic green beans, trimmed and cleaned
  • 1 organic red bell pepper
  • 1 cup organic carrots, diced (optional)
  • 1/2 medium white onion, sliced (optional)
  • 2 tbsp coconut oil, divided
  • 1 tbsp toasted sesame oil
  • 2 tsp ginger paste
  • 1 tbsp minced garlic
  • 2 tbsp Braggs Liquid Aminos - soy sauce alternative
  • 1 tbsp rice wine vinegar or lemon juice
  • 2 tsp lite maple syrup or coconut sugar
  • 1 tbsp water

Cooking Utensils

  • food processor or blender
  • large wok or non-stick skillet

Directions

  1. Place a folded paper towel on a plate. Drain the tofu from the package and place the tofu on the folded towel. Tofu should sit in the middle of the towel. Place another paper towel on top (fully covering the tofu). Then top with something heavy like a cast iron skillet (2-3 pounds) to help remove the water from the tofu. Let the tofu dry for at least 20-30 minutes and ideally, I would recommend that you let it dry out as long as you can. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of arrowroot powder. Set aside.
  2. While the tofu is drying, prepare the sauce. In your blender or food processor, add the toasted sesame oil, ginger paste, minced garlic, liquid aminos, rice wine vinegar, 1 tbsp arrowroot powder, water and sweetener of choice. Blend until completely smooth and set aside.
  3. In a large skillet over medium-high heat, add 1 tbsp of coconut oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3-4 minutes. Using rubber tongs, flip the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized (golden brown crisp edges), remove to a plate.
  4. Add another 1 tablespoon of coconut oil to the pan. Add your veggies of choice and toss to coat. Cook the veggies for 3-4 minute or to desired doneness. Add the remaining sauce and let it thicken just slightly. Add the tofu back in and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.
  5. The tofu will lose it’s crispness as it sits so it’s best when eaten fresh.

 

*Where to find qaulity Tofu – Trader Joes, Whole Foods, Sprouts, Publix (look for ORGANIC and/or fermented).

*Braggs Liquid Aminos – healthier alternative to Soy Sauce

*Arrowroot Starch – healthier alternative to Corn Starch

 

Rest Day: Serve as is or over cauliflower rice.

Training Day: Serve as is or over brown rice or quinoa.

Additional Information

Approximately 275 calories per serving (not including carrots or onions)

~ 1 palm protein, 1/4 fist carbs, 3 thumbs fat

Calories may vary depending on brands of ingredients and substitutions.

 

 

 

 

 

 

Approved for Vegan, Vegetarian, Gluten Free & Dairy Free lifestyles.

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