Simple, 9-ingredient tofu stir-fry with baked and marinated tofu in almond tamari sauce. Served with crunchy steamed vegetables and rice for a flavorful vegan dish.
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 2Servings
Calories 398kcal
Ingredients
FOR THE TOFU:
200gTofu natural
FOR THE MARINADE:
15mlSesame oil15ml for cooking
60mlTamari sauceor another gluten-free soy sauce
45mlmaple syrup
32gAlmond butter
30mlLime juice
1-2tbspnChili sauce or 2 Bird Eye chilies crushed
vegetable
450gBush beanswashed and cleaned
2-3ChilisSelect according to desired degree of sharpness
Preheat the oven to 200 degrees and line a baking sheet with baking paper. Smash the tofu into kitchen paper and place a heavy object on it (like a heavy pan) to remove all the moisture.
Once the oven is preheated, unpack tofu and cut into cubes. Spread on the baking sheet and bake for 25-30 minutes, until golden brown and crispy at the ends.
200 g Tofu natural
Meanwhile, prepare marinade in a small bowl. Mix 1 tbsp sesame oil together with tamari, maple syrup, almond butter, lime juice and chilli sauce. Season and set aside.
15 ml Sesame oil, 60 ml Tamari sauce, 45 ml maple syrup, 32 g Almond butter, 30 ml Lime juice, 1-2 tbspn Chili sauce or 2 Bird Eye chilies crushed
Yes, prepare rice or quinoa at will.
Remove the tofu from the oven and place directly into the marinade. Leave to pull for 5 minutes.
200 g Tofu natural
Heat a large frying pan. Lift tofu pieces out of the marinade with the fork and place them in the hot pan. Most of the marinade should remain in the bowl and will be needed in the next steps. Fry tofu for 5 minutes, but do not burn. It should be beautifully golden brown and caramelized. Remove from the pan into a bowl and set aside (also in the heat drawer).
Now add 1 tbsp (15ml) sesame oil and 3 tbsp (45ml) marinade to the pan and add vegetables. Cook covered for 8 minutes, then remove the lid and add the remaining marinade. Cook for another 2 minutes, until the vegetables are crisp-soft and completely coated with the marinade.
Arrange and enjoy rice, vegetables and tofu on 2 plates! Best fresh, but leftovers can be stored in an airtight container for up to 3 days in the refrigerator. Heat in a steam cooker or in a saucepan with a little water.
450 g Bush beans, 2-3 Chilis, Basmati rice, parsley