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+---
+title: "Crispy Tofu Bits"
+date: 2024-02-03T12:46:21-05:00
+draft: false
+tags: ["dinner"]
+cover:
+    image: "images/image.webp"
+---
+
+
+Crispy tofu bits with jasmine rice and veggies.
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|30m|40m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+Firm tofu | 454g
+Corn Starch | 1/2 cup
+Green Onion | 2
+Fresh Ginger | 2 inches
+Garlic | 6 cloves
+GF Tamari or Soy sauce | 4 Tbsp.
+Sesame Oil | 4 Tbsp.
+Sesame Seeds | 2 Tbsp.
+Jasmine Rice | 1 cup
+Cane Sugar (sub brown sugar) | 1 Tbsp.
+
+
+## Veggies (suggested)
+
+Other options include stir fried broccoli, bell peppers etc.
+
+|Ingredient|Quantity|
+--- | ---
+Carrot | 2
+Rice Vinegar | 2 Tbsp.
+Sugar | 1 Tbsp.
+Baby Bok Choy | 500g
+Red Chili Flakes | 2 tsp.
+
+
+## Directions
+
+1. Rince, then cook the rice (2 cups of water, salt) for 12-15m.
+2. Pat dry the tofu, tear into small bits, toss with cornstarch.
+3. Chop the veggies and green onion, grate the garlic.
+4. Combine carrots with vinegar and sugar.
+5. Toast the sesame seeds for 3-4 minutes, or until golden. Set aside.
+6. Cook the tofu with oil until golden and crispy. Add ginger, most of the garlic, white parts of the green onions, soy sauce, sugar and sesame oil. Set aside.
+7. Add sesame oil, remaining garlic and chili flakes to the pan and cook for 30 seconds. Add baby bok choy and toss for 1-2 minutes.
+8. Combine and serve.
+
+