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Tofu Tamarind Stir-Fry

Posted May 28 2009 12:23am
This is an easy tofu vegetable stir fry in a sweet and tangy tamarind sauce. It is gluten free and vegan. The fantastic sauce combines tamarind puree, ginger, garlic, gluten free soy sauce, chopped spring onions and sesame oil.

We make this about once every other week using whatever vegetables with have in the fridge. We've made versions with various combinations of broccoli, snap peas, onions, red peppers, carrots, water chestnuts, cauliflower, spinach, and mushrooms. Either Tofu or tempeh work well.

Here's the recipe:

2 tablespoons olive oil
1 head broccoli, cut into florets
15 snap peas, stemmed
2 carrots, sliced on an angle
1/2 white or red onion, sliced
1 package firm tofu
3 spring onions, chopped
1 tablespoon tamarind puree
2 tablespoons gluten free soy sauce
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 inch ginger, grated or minced

Drain the tofu by placing it between two plates with a weight (such as a can of beans) on top for approximately 15 to 20 minutes. A good amount of water should come out of the tofu. Pour off the water and slice the tofu into strips about 1/2 inch thick. Removing the water will allow the tofu to brown more easily. Set the tofu aside.

While the tofu is draining, bring a large pot of water to boil. Par boil the broccoli, snap peas and carrots for about 2 minutes or until crisp tender. Remove and run under to cold water to stop the cooking process. Set the vegetables aside.

Next, stir fry the sliced onions in olive oil until translucent in a large skillet. Push the onions to one side of the pan and then add the tofu, laying it flat so that it will brown evenly. Allow it to cook undisturbed for about 4 minutes until it starts to brown. Turn it over and brown the other side.

Make up the stir fry sauce by combining the tamarind puree, gluten free soy sauce, toasted sesame oil, minced garlic, grated ginger and sliced green onion. Thin with water to desired consistency.

Once the tofu is browned on both sides, add the vegetables back into the pan. Pour in the stir fry sauce and stir everything together until heated.

Serve over brown rice or quinoa.
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