Tofu is ideal for strong flavoured marinade, such as one made with our Honey Ginger Balsamic.
Serve with optional Cilantro and Roasted Onion Infused Rice (see below)
Needed for this recipe:
½ package of extra firm pressed tofu, cut into small pieces.
1 teaspoon+ Sunshine Coast Olive Oil Co. Japanese Toasted Sesame Oil
½ cup Sunshine Coast Olive Oil Co. Honey Ginger White Balsamic
1 or 4 teaspoons Sunshine Coast Olive Oil Co. Cilantro and Roasted Onion Olive Oil*
Stir fry vegetables of your choice. In this version I chopped:
-2 slices of butternut squash cubed (approx.. ¼ cup)
-1/2 a carrot, cubed
-3 asparagus stalks, chopped into small pieces
-1/4 red onion, sliced and chopped.
2 garlic cloves, grated on a zester to provide a paste
1 teaspoon peanut butter
green onion for garnish
*if making rice you will need 4 teaspoons
Marinate the tofu a few hours or overnight in the honey ginger balsamic.
When ready to cook, heat a sauté pan to medium. Add your Japanese sesame oil and stir fry your vegetables. Star with your hardest vegetables first, then add the softer ones as you cook. When all vegetables are tender crisp, add the garlic and sauté another minute.
Remove vegetables from the pan and set aside. Add 1 teaspoon cilantro and roasted onion oil to the pan.
Remove the tofu from the marinade (but retain the balsamic, you will need it later). Sauté the tofu pieces until honey brown on two sides.
Add the cooked vegetables and the remaining honey ginger marinade to the browned tofu. Stir the vegetables and tofu, evaporating the balsamic until it thickens somewhat and coats the stir fry ingredients.
Add the peanut butter and stir until everything is coated and a bit sticky.
Serve immediately. If you like our cilantro and roasted onion oil, serve the stir fry over Cilantro and Roasted Onion Infused Rice
For rice: Cook 1 cup white or brown basmati rice. Prior to serving, stir in 2 -3 tsp. Sunshine Coast Olive Oil Co. Roasted Onion and Cilantro Olive Oil and Sunshine Coast Olive Oil Co. Himalayan Pink Sea Salt