sesame ginger

Flavorful tofu and veggie stir fry! The tofu if loaded with the sesame-ginger flavor and is crispy without frying! This stir fry is healthy and can be eaten with rice, quinoa, or on its own.

Sesame Ginger Tofu and Veggie Stir Fry

1- 14 ounce extra firm tofu

cornstarch

salt

oil (vegetable, canola, coconut)

green beans,

carrots, sliced or baby carrots cut lengthwise

sesame oil

ginger

garlic

rice vinegar

soy sauce

red pepper flakes

brown sugar

water

TOFU: Place a folded tea towel in the shape...

TOFU: Place a folded tea towel in the shape of the tofu on a plate. Drain the tofu from the package and place the tofu on the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weighs 2-3 pounds to help remove the water from the tofu. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of cornstarch and the 1/2 teaspoon of salt.

SAUCE: While the tofu is drying, prepare the sauce....

SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or food processor and blend until completely smooth. Set aside.

STIR FRY: In a large nonstick skillet over medium-high...

STIR FRY: In a large nonstick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to brown all sides. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minutes or to desired doneness. Add the sauce and let it thicken just slightly. Add the tofu and stir to coat. Cook for an additional 1-2 minutes or until the tofu has a chance to soak up the flavor.

SERVE: Serve warm with rice, quinoa, or on its...

SERVE: Serve warm with rice, quinoa, or on its own. The tofu will lose it's crispness as it sits. Best when eaten fresh.

Crisp edamame carrot salad is a fresh, vibrant and high-protein option any time of the year. The salad comes together in little time and can be enjoyed as a side or as the main event.

Sesame-Ginger Edamame Carrot Salad {vegan, high protein}

frozen shelled edamame

carrot,

maple syrup

ginger ginger

red chile, seeds removed, chopped

gem lettuce bunches, leaves

avocado; halved, pitted, thinly sliced crosswise

cilantro leaves

salt & pepper

Prepare the edamame according to package directions until...

Prepare the edamame according to package directions until tender; drain and rinse under cold water. Transfer to a clean dish towel to pat dry and then place in a large bowl. Refrigerate while preparing the other elements.

Using a vegetable peeler, cut the carrot into...

Using a vegetable peeler, cut the carrot into ribbon strips. For extra crispness, place in a bowl of ice water until ready to use.

In a small jar, shake together the sesame...

In a small jar, shake together the sesame oil, vinegar, soy sauce, maple syrup, ginger and optional chile until blended.

When ready to serve, drain and pat the...

When ready to serve, drain and pat the carrot ribbons dry. Add to the bowl of edamame along with the lettuce, cucumber, avocado and cilantro. Add the dressing, gently tossing to coat. Season to taste with salt & pepper.

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Sesame Ginger Tofu and Veggie Stir ...

Sesame-Ginger Edamame Carrot Salad ...

Top 2 sesame ginger recipes from across the web

The most viewed sesame ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sesame Ginger Tofu and Veggie Stir ...

Sesame-Ginger Edamame Carrot Salad ...

The most viewed sesame ginger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine