Chipotle Tofu Stirfry

I'm always looking to eat more plant based, so there is typically a container of tofu in my fridge that I can pull out for a speedy stir fry or one of my favorites, Crispy Hot Honey Tofu.
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This quick dish has a gentle kick from chipotle in adobo paste and the slight sticky, gluten free sweetness of coconut aminos, but you can sub in soy sauce if you prefer.  The tofu is crisped up in the oven and then all the bright veg, tossed with those crunchy, pillowy tofu cubes and glazed with the flavor packed sauce is a joyful bite.  I serve over my Lime Cilantro Rice for the perfect side.

This dish utilizes my stand by packet of protein packed tofu, plus is adaptable for pretty much any vegetable you want to add in.  While I used some sugar snap peas, you could easily add in snow peas, asparagus, broccoli.  You name it.  Just go for it and get all the veggie goodness in.

EASY INGREDIENTS FOR THE YUMMIEST STIRFRY

If you're not a fan of tofu, simply leave it out.  You could even add a bit of chicken breast, cut into bite sized pieces that you quickly sear before adding in the veggies.  This recipe is totally flexible.

Tofu, as you may know, is a high protein soybean based product that has very little flavor of its own, and is great at taking on the flavor if whatever you cook it with.  As an inexpensive protein source, I keep it on hand and probably use it once or twice a month.

One of my very favorite ingredients is coconut aminos.  Made from the sap or nectar of a coconut palm flower it mimics soy sauce or tamari, is slightly sweet and happens to be gluten free.  If you are making a stir fry and have no other things to make a sauce, simply drizzle coconut aminos over the whole lot and you'll be glad you did.  I purchase mine in a 2 pack from Thrive Market.

Get going on this easy, colorful, plant based stir fry and see if you can't convert some tofu poo-pooers over to the tofu side.

Always have parchment paper on hand for non-stick assistance & easy clean up.

I used my Lodge cast iron skillet for this dish & I use it frequently.

Crispy Chipotle Tofu Stir Fry


Tofu
1 block extra firm tofu, pressed as dry as possible then cut into bite sized cubes
2 tablespoons corn starch
1 teaspoon sea salt
1/2 teaspoon pepper
Spray oil or 1 tablespoon olive oil



Stir Fry Veg & Sauce
1 red bell pepper, cored & cut into thin strips
2 cups sugar snap peas (I like to cut mine into thinner slivers or on the diagonal (you can sub in asparagus if you'd prefer)
1 package button or baby portobello mushrooms, cleaned, de-stemmed and cut into quarters or strips
1/2 red onion, diced
1 tablespoon avocado oil (or oil of preference)
1/4 cup coconut aminos or soy sauce
1 tablespoon chipotle in adobo paste (see cook's tip)
2 teaspoons agave (or honey)
1/2 teaspoon sea salt (you may need to omit if using soy sauce so taste first)
Juice and zest of 1 lime


Optional garnishes:
Sliced scallion
Sesame seeds


Recommended Lime cilantro rice for serving.



Preheat oven to 425 degrees


Line a baking sheet with parchment paper.


Tofu - Place cornstarch, salt & pepper in a ziplock bag or large bowl and mix/shake together.  Add in the tofu cubes and toss until well coated.
Lay out coated tofu cubes one baking sheet and spray with oil or drizzle with olive oil.
Bake at 425 for 25-30 minutes until crispy and golden, flipping once half way through (if you think of it ;-)


While the tofu roasts, prep the stir fry veg and sauce.  Ideally the cooking of the vegetables should be completed during the last 10 minutes of your tofu roasting so the vegetables remain crisp and colorful.


In a large skillet over medium high heat, add the oil then add in the onion, mushrooms and salt.  Cook for 3 minutes until the onion start to become translucent and the mushrooms reduce in size.


Make the sauce while onions and mushrooms cook.
To a glass measuring cup or small bowl add coconut aminos, chipotle paste, agave and lime juice and zest and whisk until combined.


Add remaining vegetables to the skillet and cook 2 minutes.  Drizzle over the sauce, which will bubble and become sticky right away,
Remove from heat.
Remove the tofu from the oven and toss with the vegetables and sauce.
Serve over rice and adorn with scallion and a sprinkling of sesame seeds,


Cook's note - Chipotle in Adobo paste - When get home from the store with that can of chipotle in adobo, open it up, place it in a small blender and using a bit of olive oil if needed for consistency, blitz the whole thing up until it's a fine paste. This stores well in your fridge for months. Pull it out and use as needed.