Crispy Tofu And Vegetable Stir Fry
The tofu is crispy and the vegetables are flavorful. This vegan dish is simple, delicious, and healthy.
Ingredients
- 1 block extra firm tofu sliced into 1/2-in thick slices, then those slices cut diagonally in half to form large triangles.
- 3 Tbs coconut aminos
- 1/2 cup cornstarch, arrowroot, or tapioca flour
- 3 Tbs avocado oil
- 3 heads baby bok choy sliced
- 6 oz mushrooms sliced or cut into quarters or halves
- 8 cloves garlic smashed
- 1/2 cup water
Instructions
- Put the tofu in a large shallow dish and drizzle with 1 Tbs of coconut aminos.
- Put the cornstarch in another large shallow dish or pie plate.Carefully lift the tofu slices into the cornstarch, then gently flip them over so they are coated in cornstarch.
- Heat 2 Tbs oil in a large skillet until hot.
- Add the tofu to the skillet and let cook, over medium-high heat until golden on the bottom, then carefully flip and cook until golden on the other side. Remove tofu to a plate.
- Add more oil to the pan if necessary and add the bok choy. Stir, for 1 min.
- Add mushroom and garlic and stir for about 2 mins or until softened a bit.
- Pour in 1/2 cup water and stir until combined.
- Add tofu back into pan and let simmer, on low heat, until the sauce is thickened a bit.
- Serve as is in the pot, or arrange on individual plates. Enjoy!