Sweet & Sour Stir-Fry with Sesame Tofu Recipe
Active Prep: 15 min
Cook: 15 min
- 1 lb. extra-firm tofu, cut into cubes
- 1/2 cup cornstarch
- 1/2 tsp. Kosher Salt
- 3 Tbsp. vegetable oil, plus more if needed
- 1/3 cup Hot Pepper Vinegar Barbecue Sauce
- 1/3 cup honey*
- 3 Tbsp. soy sauce or tamari
- 2 tsp. sesame oil
- 1/2 tsp. Minced Garlic (or 2 fresh cloves, minced)
- 2 tsp. cornstarch
- 2 tsp. water
- 4 cups chopped or sliced veggies of choice (suggestions: red bell pepper, onion, snow/snap peas, carrots, etc.)*
- 1 Tbsp. vegetable oil
- 1 to 2 tsp. Toasted Sesame Seeds
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*Substitute agave syrup for honey to make this recipe vegan. Use 4 cups frozen stir-fry mix that you have thawed and drained for a quick alternative to chopping fresh vegetables.
For tofu: Pat tofu cubes using paper towels to remove as much moisture as possible. Mix together cornstarch and salt and coat dried tofu in the mixture. Heat vegetable oil in a large pan over medium-high heat. Add coated tofu and brown on all sides until golden, working in batches and adding more oil if needed. Set crispy tofu on a plate lined with paper towels while you prepare the vegetables.
For vegetables: Whisk together Hot Pepper Vinegar Barbecue Sauce, soy sauce/tamari, honey, sesame oil, and garlic. Separately, stir together cornstarch and water to make a slurry. In a medium pan over medium-high heat, add vegetable oil and saute vegetables until barely softened, about 2 to 3 min. Add in sauce mixture and cornstarch slurry and let reduce until sauce has thickened slightly and vegetables are cooked to desired doneness, about 3 to 4 min. Toss in crispy tofu and sprinkle with sesame seeds to garnish.
Serve on top of rice, lo mein, or rice noodles.
Adapted from Gimme Some Oven blog by Ashlee Redger and Suzanne Klein