Tofu and Veggie Stir-Fry with Basmati Rice

INGREDIENTS

1 package of extra-firm tofu (I like the organic sprouted extra-firm tofu from Trader Joes)

coconut/avocado oil

vegetables such as broccoli florets, cabbage, carrots, onion, zucchini, and brussel sprouts

ginger, minced

mirin

soy sauce

coconut aminos

sesame oil

red chili flakes

salt

pepper

lime

2 cups basmati rice

2 cups water

garlic, minced (optional)

METHOD

Drain tofu and place on top of a folded paper towel in a shallow bowl. Place another folded paper towel on top of the tofu and add bowls or pans to weigh it down. Press tofu for 15-30 minutes.

Place rice in a pot and rinse three times with water. Add in 2 cups of filtered water, a drizzle of olive oil, 1 teaspoon salt, and garlic. Bring to a boil and then lower to simmer. Once the majority of the water has evaporated, place the lid on the pot and cook for 5-10 more minutes. Turn the heat off. Taste for salt. Keep the lid on for another 5-10 minutes. Fluff with a fork.

Cut tofu into cubes.

Heat enough oil in a large pan and add in tofu. Sear on two sides until golden brown and crispy. You’ll know the tofu is ready to flip when it comes off the pan without too much resistance.

Remove the tofu from the pan and sauté ginger and vegetables until al-dente. Then, add in soy sauce, coconut amino, mirin, sesame oil, lime pepper, and red chili flakes.

Add in tofu and mix everything together. Taste and adjust for seasoning (probably needs more salt). Serve with rice!