Teriyaki Tofu Stir Fry

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  14 oz or 397g

• Asparagus

  Raw

  1 lb or 453g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Onions

  Young green, tops only

  2 tbsp or 12g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Garlic

  Raw

  5 clove or 15g

• Ginger root

  Raw

  ½ tbsp or 3g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  ¼ cup or 48g

• Cornstarch

  2 tsp or 5g

• Water

  Plain, clean water

  ½ cup or 118g

• Quinoa

  Cooked

  4 cup or 740g

• Roasted Red Chili Paste

  Thai Kitchen

  ⅔ Tbsp or 10g

Directions

1. Cut the block of tofu in half. Place each half in two clean paper towels one at a time and gently press/squeeze to remove excess stored liquid (without breaking up the tofu).
2. Cut the tofu into 1/2-inch cubes and pan fry on medium-high heat in a non-stick pan with 1 teaspoon cooking oil. Mix and turn frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). If you find that the tofu is sticking to the pan, add a little more oil.
3. While the tofu is cooking, whisk all the sauce ingredients in a small bowl and set aside.
4. Prep any veggies. For asparagus, trim the bottom of the spears and cut them into 2-inch long pieces. For any other veggies, dice them to preferred size.
5. Once the tofu is done, add 1 tablespoon tamari or soy sauce and toss once more. Set the tofu aside in a bowl.
6. Using a wet paper napkin, quickly wipe down the non-stick pan while it's still hot.
7. Using the same non-stick pan, heat 1 teaspoon cooking oil on medium-high heat. Add in the diced veggies and sauté until cooked through, but still slightly crispy.
8. Add in the pan-fried tofu and the sauce. Turn the heat down to medium and let it cook until the sauce starts to thicken and coat the tofu and veggies.
9. Taste and adjust flavor if needed with additional tamari and/or coconut sugar.
10. Mix in the green onions and red chili paste (optional). Mix once more.
11. Turn off the heat and serve over cooked quinoa.