| title |
date |
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tags |
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| Crispy Tofu Bits |
2024-02-03T12:46:21-05:00 |
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Crispy tofu bits with jasmine rice and veggies.
| 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
- Rince, then cook the rice (2 cups of water, salt) for 12-15m.
- Pat dry the tofu, tear into small bits, toss with cornstarch.
- Chop the veggies and green onion, grate the garlic.
- Combine carrots with vinegar and sugar.
- Toast the sesame seeds for 3-4 minutes, or until golden. Set aside.
- 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.
- 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.
- Combine and serve.
