Tofu Sesame Stir Fry

Tofu, a staple in many Asian dishes, has become very popular in Western cooking. Not only is it packed with protein and calcium but it is also well known for its ability to absorb flavors from spices and sauces while cooking. Add a handful of some of the healthiest nuts around and you’ve got a vegetarian dish touting two sources of protein. Some even claim eating with chopsticks helps you lose weight but for now, we’ll stick to talking about the food!

INGREDIENTS

• 1 package (15 ounces) extra firm tofu
• ½ cup soy sauce
• ¼ cup plus 1 tablespoon dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons Olive This! Toasted Sesame Oil
• 1½ inches of peeled fresh ginger (cut into 6-7 slices about ¼-inch thick)
• 12 ounces to 1 pound green beans, trimmed and cut diagonally
• 1½ red onions, chopped
• 1 red pepper chopped
• ¼ teaspoon cayenne pepper
• 1¼ cup vegetable stock
• ½ cup dry roasted almonds, unsalted
• salt and freshly ground black pepper

DIRECTIONS

Drain tofu well and pat dry with a paper towel. Cut tofu into ¾-inch dice. Cut the red pepper into strips and then cut each strip diagonally into ½-inch pieces. Cut the green beans diagonally into about 1½-inch segments. Chop the 1½ red onions.

Whisk together the ½ cup soy sauce, ¼ cup plus 1 tablespoon dry sherry and the 1 tablespoon of cornstarch in a large bowl.  Add the tofu and gently stir to coat all the pieces – being careful not to break the cubes of tofu. You could also tilt the bowl and spoon the marinade onto the tofu cubes.

Slice the fresh ginger into 6-7 slices about ¼-inch thick. Heat the two tablespoons of toasted sesame oil into a wok or very large pan over high heat. To give your sesame oil the subtle flavor of the ginger, add the slices to the hot oil and toss for about one minute until fragrant. Discard ginger pieces.

Carefully remove tofu from marinade with a slotted spoon and add to hot oil. Do not discard the marinade; it will be used later for the sauce. Toss and flip tofu with a spatula until most of the sides are seared and golden grown, about 3-5 minutes. Remove tofu from pan and set aside in a clean bowl.

To the hot pan, add the chopped onions, peppers and green beans. Stir fry until onions are soft and turning translucent about 5-8 minutes.

Add the 1¼ cup vegetable stock, reserved tofu marinade (give the marinade a good whisk before adding), and the ¼ teaspoon cayenne pepper. Bring to a boil and stir constantly until sauce thickens (about 1-2 minutes). Salt and pepper to taste.

Remove from heat and stir in the ½ cup of dry roasted almonds.  Serve immediately along with brown rice or quinoa.

SERVES 4

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