April 27th, 2024
Recipes
Crispy Ketchup Tofu Stir Fry
Valentina P
- Difficulty
•
- Time 30"
Crispy pan-fried tofu in a delicious sweet-spicy ketchup glaze. The secret is to cook the ketchup and soy mixture for long enough that it loses its tartness and concentrates the flavor.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (14 ounce) pack extra-firm tofu
- 2 tablespoons corn starch
- 3 tablespoons avocado oil, divided
- 6 tablespoons ketchup
- 1 tablespoons low-sodium tamari
- 3/4 teaspoon rice vinegar
- 1/2 teaspoon sriracha (we like this one)
- 3 cloves garlic, minced
Instructions
- Step 1: Drain the tofu block and press out the water by wrapping it in paper or clean reusable towels and setting a heavy pan on top of it. Press for 10 minutes.
- Step 2: Tear apart the tofu with your hands into bite-sized chunks. Place in a bowl and toss with the cornstarch.
- Step 3: Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Add the tofu in a single layer, sprinkle with a little salt, and cook for several minutes on each side. Don't move the tofu during this time, so that it can get well browned and crisp. Turn and repeat until all of the tofu is well browned, about 10 minutes.
- Step 4: Meanwhile, stir together the ketchup, tamari, rice vinegar, and sriracha in a small bowl. Set aside.
- Step 4: Transfer the fried tofu to a plate. Add the remaining 1 tablespoon of oil in the empty pan. Lower the heat to medium and add the garlic and cook for 30 seconds.
- Step 5: Pour in the ketchup mix. Cook on medium heat for 5 minutes, stirring often. The sauce will bubble and reduce as it cooks.
- Serve: Add the tofu to the pan and toss to coat in the glaze. Enjoy.
Recipe Notes
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Crispy Ketchup Tofu Stir Fry
PT30M 1 (14 ounce) pack extra-firm tofu 2 tablespoons corn starch 3 tablespoons avocado oil, divided 6 tablespoons ketchup 1 tablespoons low-sodium tamari 3/4 teaspoon rice vinegar 1/2 teaspoon sriracha (we like this one) 3 cloves garlic, minced Gluten Free Vegan 4 Servings
Ingredients:
