Recipes
Asian Tofu Stir Fry With Cilantro Sauce
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Ingredients for Stir Fry:
- ¼ cup Spanish onion, minced
- 1 tsp Sesame oil
- 1 tbsp Ginger, minced
- ½ tbsp Honey
- 1 tbsp Rice vinegar
- 1 tbsp Mirin
- 2 tbsp Tamari LITE soy sauce
- 1 tsp Sambal Oelek
- 2 cloves Garlic, minced
- ½ tbsp Olive oil
- 12 oz Firm tofu
- 4 cups Mixed vegetables (broccoli florets, napa cabbage, mushrooms, green onions, bell peppers, carrots, etc.)
- ½ tbsp Fresh ginger, minced
- 3 Egg whites
- 12 oz Prepared brown rice
Ingredients for Cilantro Sauce:
- ½ cup Parsley leaves, only
- ½ cup Cilantro leaves, only
- ½ cup Red wine vinegar
- 2 cloves Garlic
- 1 tsp Ground cumin
- 1 pinch Crushed red pepper flakes
Method:
- Prepare the cilantro sauce by placing all the ingredients together in a food processor and process until smooth. Drizzle in a small amount of extra virgin olive oil to bring the mixture together. Reserve the puree for garnishing the plate at the end.
- Make the stir fry sauce by combining the first set of ingredients together and set aside.
- Prepare the brown rice and allow it to cool for later use.
- Heat the olive oil in a pan and begin to caramelize the tofu with the ginger.
- Add the fresh vegetables in stages based on their cooking time, adding cabbage at the end.
- Add the whipped egg whites and scramble until firm and set.
- Add the cooled brown rice and stir fry with the other ingredients.
- Add the stir fry sauce to season and add moisture to the pan.
- Adjust seasoning as needed with garlic paste or rice vinegar.
- Serve with plenty of vegetables on top for garnish.
- Drizzle the plate with the fresh cilantro chermoula.
