You will be amazed at how delicious the marinated crispy tofu is in this recipe, but for those who eat plant-predominant (but not plant-exclusive), this recipe can also be made with chicken. Be sure to discard the marinade liquid the chicken soaked in after chicken is marinated and make a second batch of marinade for the stir fry sauce.
⅓ cup gluten-free soy sauce or Bragg’s Liquid Aminos
¾ cup water
1 tablespoon grated ginger
2 cloves garlic, minced
1 TBSP sesame oil
1 12-16 oz package extra firm tofu, drained
2 TBSP avocado oil, divided
1 medium onion, diced
2 cups carrots, sliced
1 large red bell pepper, seeded and sliced into strips
2 cups sugar snap peas
1 15-oz can baby corn, drained
2 cups broccoli florets
1-2 cups chopped vegetables of your choice including bok choy, red cabbage, zucchini, or mushrooms (optional)
2 tsp arrowroot powder (or cornstarch)
In a medium bowl, whisk together soy sauce, water, grated ginger, and garlic.
Gradually whisk in sesame oil. Set aside while preparing tofu.
Cut tofu block in half lengthwise, then cut into ½ inch thick slices.
Add tofu slices to marinade and let sit in refrigerator at least 30 minutes and up to overnight.
Heat cast iron skillet over medium high heat. Add avocado oil to pan.
Remove tofu pieces from marinade, reserving remaining marinade, and place tofu pieces in a single layer in skillet. Cook tofu for 6-7 minutes, until a golden crust begins to appear at the sides of the slices. During this time, do not stir or flip the tofu, but gently nudge tofu pieces with a spatula to ensure tofu doesn’t stick to the pan. Add more oil to the pan if necessary. Once a golden crust is visible on the bottom of the tofu slices, gently turn them to the other side and heat for about 4 more minutes. Gently remove tofu from skillet and place on a plate lined with paper towel; set aside. (Tofu can also be cooked in an air fryer if you have one. Marinate as directed, then remove tofu from liquid, reserving remaining marinade, and spray tofu lightly with avocado or olive oil spray. Arrange in single layer in air fryer basked and cook at 375° for about 15 minutes until crispy, flipping once during cooking).
Add onions and 2 TBSP of reserved marinade liquid to the same skillet and cook 3 minutes over medium low heat, stirring frequently. Increase heat to medium, add carrots and peppers, and cook 1 minute. Add 2 more TBSP reserved marinade liquid to pan. Add snap peas, corn, broccoli and any additional vegetables and cook 2 more minutes, until vegetables are crisp-tender.
Dissolve arrowroot powder (or cornstarch) into remaining reserved marinade mixture by stirring together in a small bowl or shaking in a lidded glass jar. Add liquid to vegetables in skillet and simmer until sauce thickens.
Add cooked tofu to vegetables in skillet and stir until mixed. Serve over brown rice.