content/recipes/crispy-tofu-bits/index.md

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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"
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-
-
-Crispy tofu bits with jasmine rice and veggies.
-
-![](images/image.webp)
-
-|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.
-
-