Ingredients
Scale
For the sauce:
- ¼ cup vegetable broth
- 3 tablespoons tamari - or liquid aminos, or soy sauce if not gluten free
- 2 tablespoons sugar - or coconut sugar
- 1 tablespoon rice vinegar
- 2 teaspoons corn starch
- 2 teaspoons tomato paste
- 1 teaspoon Sambal Olek - or this chili garlic sauce (same thing, different brands)
- 2 cloves garlic, minced
For the stir fry:
- 2 tablespoons avocado oil
- 1 block extra firm tofu
- 1 ½ tablespoons tamari
- 4 tablespoons corn starch
- 2 scallions, cut into 1 inch lengths
- 5-10 Dried red Chinese chilis
Instructions
- Stir together all the sauce ingredients. If serving with rice, start cooking it now.
- Pat the tofu dry and slice it into 1-inch cubes.
- Toss the tofu with the tamari. Transfer to a zip-top bag, leaving all excess tamari behind. Add in the corn starch and shake until coated.
- Heat the oil in a large skillet over medium-high heat. Add in the tofu, and sear on all sides until golden brown, about 10 minutes. Remove from the skillet and set aside.
- Add in the scallions and chilis. Sauté for 1-2 minutes until fragrant. Add the tofu back to the skillet along with the sauce. Cook, stirring, until the sauce thickens and coats the tofu. Serve over rice. Enjoy!
Notes
- As is, the dish is quite mild - between a 1 and 2 star. To make the dish less spicy, omit the dried chilis and reduce or omit the sambal olek. To make it more spicy, add more of both!
Nutrition
- Serving Size: 1/4 recipe
- Calories: 244
- Sugar: 7g
- Sodium: 1062mg
- Fat: 12g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 0g
