SPONSORED in partnership with Simply Organic
Ever wondered how to make crisp & flavorful tofu? We’ve got you covered with this sweet & spicy Maple, Ginger and Five Spice Glazed Tofu stir fry! The tofu is marinated in a mix of Simply Organic Spices, coated in cornstarch and then fried to crisp and golden brown perfection. Serve it with a Simply Organic Ginger and mixed vegetable stir fry and you might just have a new favorite weeknight dinner!
Prep time 45 minutes
Cook time 25 minutes
Yield: Serves or Makes 2-4
To make the tofu, place the drained tofu on a sheet pan lined with paper towels or an absorbent tea towel. Add more paper towels or another tea towel on top, followed by another sheet pan. Place something heavy on top of the sheet pan (cans, cast iron skillet, etc.) and let sit for about 30 minutes.
Once the tofu has been pressed, cut it into 1-inch cubes and transfer to a large bowl. Add the salt, Simply Organic Five Spice Powder, Simply Organic Ground Ginger and Simply Organic Crushed Red Pepper and let sit for 10 minutes. Add the cornstarch to the seasoned tofu and toss to coat evenly.
When ready to cook, add canola oil to a large heavy-bottomed skillet and heat over medium high heat. When oil is shimmering, add half of the tofu and fry on each side until golden brown, about 1-2 minutes per side. Repeat with remaining tofu. Set cooked tofu aside on a cooling rack while you cook the vegetables and glaze.
Wipe out the skillet, add sesame oil and heat over medium-high. Once shimmering add garlic, Simply Organic Ground Ginger, celery, carrots and sliced red pepper and season with salt and pepper. Stir fry for about 3 minutes, or until the vegetables begin to brown. Add ¼ cup cold water, cover and cook for about 3 minutes, or until carrots are crisp tender.
Meanwhile, in a separate small saucepan bring tamari, maple syrup and vinegar to a boil. Reduce heat, add in Simply Organic Five Spice Powder and Simply Organic Crushed Red Pepper and reduce to a simmer. Cook for about 5 minutes, whisking occasionally, until thickened. Off heat whisk in sriracha and lime juice and season with salt and pepper.
Add the cooked tofu to a large bowl and drizzle the warm glaze on top. Toss the tofu in the glaze gently, being sure to coat every surface. Serve the glazed tofu over steamed rice topped with stir-fried vegetable. Garnish with scallions, cilantro and black and white sesame seeds.