If you're anything like me, you've lusted over countless vegetarian recipes on Pinterest that on the surface seemed simple enough but diving in actually involve several unfamiliar ingredients, and lots of prep work.
This Sesame Tofu Stir Fry is Gluten Free, Vegetarian, and best of all- accessible.
All of the ingredients needed can be picked up at your local grocery store, from Kroger to Aldi's. No special trips to the farmer's market, or Whole Foods required!
You will need....
- 1 Block Extra Firm Tofu
- 1 Large Portabello mushroom
- 2 heads of baby Bok Choy
- Soy Sauce- Gluten Free 3 tbsp
- Rice Vinegar 1 tbsp
- Sesame Oil 1 1/2 tbsp
- Sesame Seeds 2 tsp
- Hoisin Sauce 2 tsp
- Fish Sauce 2 tsp
- 1 cup rice
- 2 eggs
How to make Sesame Tofu Stir-Fry
Prepare the Tofu
Remove Tofu from package, discarding extra liquid from container.
Cut Tofu into small squares.
Line a small casserole dish or baking sheet with paper towels, and place squares of tofu onto baking sheet laying them carefully in one flat layer.
Top layer of tofu with paper towels, and using an additional baking sheet as a weight, leave tofu to “press” for a minimum of 15 minutes to soak up any extra moisture.
- note: check tofu before moving on to marinade. Paper towels may need changed to soak up additional liquid.
Once tofu is thoroughly dried of excess moisture, begin to prepare marinade.
Prepare the Marinade
In a medium sized bowl, combine Soy Sauce, Rice Vinegar Sesame Oil, Sesame Seeds, Hoisin Sauce, and Fish Sauce.
Whisk gently to combine.
Add tofu to bowl gently, using a small spatula to fold tofu over into marinade.
Leave tofu in marinade for 1/2 an hour- can be left on counter at room temp.
Prepare rice using your preferred method.
We used a small rice cooker and used a 1 cup rice to 1 1/2 cups of water ratio.
Slice Portabellas to medium thickness.
Remove core and rough chop the Bok Choy.
Time to cook!
In a medium sized skillet, add a touch of sesame oil once temp reaches a medium high heat.
Add mushrooms (chopped) and tofu to skillet stirring occasionally until mushrooms have reduced in size and tofu is heated through.
Add in 2 eggs, lightly scrambling.
Directly before serving, add Bok Choy to skillet allowing to cook for 1-2 minutes until softened.