A quick and tasty dish with a hint of heat! Serve on rice or noodles for a homemade version of your favorite take-out dish.


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 15 min


INGREDIENTS

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NOTES

*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.



DIRECTIONS

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.



SERVING SUGGESTIONS

Serve on top of rice, lo mein, or rice noodles.

THANKS TO
Adapted from Gimme Some Oven blog

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
Vegan
Vegetarian



ITEMS IN THIS RECIPE

32
3 lbs  
$6.65
5
12 floz Glass  
$7.95
58
Out of Stock

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