Tuesday, July 25, 2017

Almond Butter Tofu Stir Fry

Yield: 2 servings

1 package extra firm tofu
1 tbsp sesame oil 
1/4 cup tamari 
3 tbsp maple syrup
2 tbsp almond butter (or peanut butter)
2 tbsp lime juice
1/2 tsp red pepper flake
1 tbsp olive oil
1 lb green beans, trimmed
1 red pepper, diced

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture.
3. Once oven is ready, unwrap tofu and cut into small cubes. Arrange on the prepared baking sheet in an even layer and bake for 25 to 30 minutes, or until puffy, dried out, and slightly crispy on the edges.
4. In the meantime, to a small mixing bowl, add sesame oil, tamari, maple syrup, almond butter, lime juice, and red pepper flakes. Whisk to combine. 
5. Add baked tofu to the marinade and let sit for 5 to 10 minutes, stirring occasionally. 
6. Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind. Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.
7. To the skillet, add olive oil, green beans, and red pepper and 2 tbsp of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Remove lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1 to 2 minutes, stirring frequently. Remove from heat.
8. Serve as is or over cooked rice or cauliflower rice. For more heat, serve with chili garlic sauce or sriracha.
9. Best when fresh. Store leftovers in the refrigerator up to 3 days. 


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