Plant-Based Whole30 Sesame Tofu Stir-Fry
Servings 4
Ingredients
- 18-20 oz (500-600 mg) extra firm or firm tofu
- 1 tbsp olive oil or avocado oil
- ¼ tsp sea salt
Sauce
- 1 large dates, pitted
- 3 tbsp coconut aminos
- 2½ tbsp rice vinegar
- 2 tsp compatible garlic chili oil or 1/2 tsp red pepper flakes
- 2 large cloves garlic
- ½ tbsp tapioca flour + ½ tbsp water
- 2 tbsp sesame seeds
Optional Garnish
- scallion, sliced
- cilantro, chopped
Instructions
- PREHEAT your air fryer or oven to 420℉/200℃.
- OPEN your tofu packet and drain the water. Use an absorbent kitchen towel or paper napkins to press as much moisture as possible out of the tofu (If you have time, you can wrap the tofu it in an absorbent kitchen towel and set something heavy on top like a cast iron skillet, to press out extra moisture for 10-15 minutes).
- CUT or break the tofo into approximately 1-inch pieces and arrange them on a lined Air-fryer basket/tray or baking sheet. Drizzle with oil, sprinkle with salt, and toss to evenly coat the tofu. Air fry for 12 minutes tossing once in the middle, or bake for 20 minutes, flipping the tofu halfway through baking. The tofu should firm up further and become golden brown.
- PREPARE your sauce by adding all your sauce ingredients except the sesame seeds and tapioca starch to a small blender/food processor. Once your sauce is well combined, pour the sauce into a saucepan and heat on a medium flame until you reach a simmer. While your sauce is coming to a simmer, prepare a slurry with your tapioca starch and 1 Tbsp water.
- ADD your tapioca slurry to your sauce mixture once it is simmering. Stir, and continue simmering until the sauce thickens. This should take 2 to 3 minutes. Turn off your stove and stir in the sesame seeds. Taste your sauce and adjust sal/spice to your liking. If you find your sauce too thick you can add a bit of water to thin
- MIX your golden brown tofu with your sauce and stir to coat.
- GARNISH and serve.