tofu stir-fry recipe

it's not often we eat it, but when i come across a good sale on non-gmo tofu, it seems i can't pass it up. there was a time when i feared making it myself, but with some guidance from tofu extraordinaires, i've managed to contrive a rough recipe even john (the man who loves to hate tofu) enjoys.

 tofu stir-fry with spinach and red bell pepper over lentils

(this recipe is "rough" because i don't measure the veggies or pay attention to cooking times or temps, nor was i taught how to make a proper stir-fry. somehow this dish always turns out yummy.=)

ingredients:

grain of choice
firm silken tofu (non-gmo)
veggies of choice
1/2 C bragg's liquid aminos, shoyu, tamari or soy sauce
3 T brown rice syrup
2-3 garlic cloves, minced
1 tsp grated ginger root
green onion (optional)
oil for frying

method:

1. prepare grain (rice, quinoa, lentils...).

2. carefully pat tofu dry. slice into 1/4 inch thick pieces and fry in oil until golden brown on both sides. (be careful - the oil splashes!)

3. remove tofu from pan and add bragg's, brown rice syrup, minced garlic and ginger root. allow sauce to simmer a few minutes (if you'd like a thicker sauce, add a little arrowroot or cornstarch). add veggies and cook until slightly withered, being careful not to overcook them. alternatively, the veggies can be steamed.

4. plate your cooked grains, veggies, tofu and sauce. tastes great served immediately and even better as leftovers!

 tofu stir-fry with kohlrabi, mizuna, amaranth greens and eight-ball squash over quinoa

note: when using bragg's, i find it a bit strong so i add a splash of water. if you don't have brown rice syrup, brown sugar or maple syrup may also work, though i haven't tried either. brown rice syrup is not as sweet, so i'd use less of another sweetener in its place, and add more if needed. the sauce recipe makes about 2-4 servings.

*the second photo was taken pre-sauce