Vegan BBQ Tofu Stir Fry Recipe
Taking full advantage of tofu's ability to absorb any flavor that it is soaked in, this recipe fuses the best of both American and Asian cultures to create a high protein fully vegan recipe.
Thai BBQ Sauce:
Prepare the BBQ sauce by combining all ingredients in a bowl. Whisk to incorporate. Keep on the side.
Drain tofu and press by placing paper towels in the top and bottom of the tofu and placing a hefty book carefully on top of the tofu. Use a small sheet tray if needed to capture the water drainage. Press for at least 5 minutes, discard paper towels, and then dice block evenly. Transfer to a bowl. Season tofu with cornstarch, 2 tablespoons of the BBQ sauce, and a pinch of salt. Mix with hands to coat tofu evenly. Set aside.
Heat up avocado oil on a non-stick pan over medium-high heat. Once oil is slightly smoking (about 30-45 seconds of constant heat), add the tofu. You want to hear a sear go on as we are looking at caramelizing the tofu and browning it on most sides. Do this for about 2-3 minutes, stirring as necessary. Add the vegetables, along with the quinoa and brown rice. Saute for another 2-3 minutes until heated through. Lastly, add the sauce into the pan and mix to coat all ingredients evenly. The sauce should thicken up as it reacts with the cornstarch and the heat. Remove pan from heat and evenly distribute the meal into four bowls.
Conversely, if you are tracking your macros closely, heat up the quinoa separately in a bowl in the microwave, covered with a damp paper towel for 2 minutes. Do the same with the Trifecta vegetables. Still reheat the tofu in the pan by searing it over medium-high heat with avocado oil and the sauce.
Portion ⅔ cup of quinoa, ½ cup of Trifecta veggies, and 4 ounce of the saucy tofu on a bowl. Garnish with fresh herbs like cilantro, and some sesame seeds.
Servings: 4 | Calories Per Serving: 390