Happy Tears Tofu1 squeezed/pressed block of organic tofu, cut into about 8/10 squares
Braggs liquid aminos/tamari/soy sauce
1/4 cup Nutritional yeast (Nooch)
1/4 cup Chickpea flour
1 tbs broth powder (You should make your own for supa cheap with this recipe. It makes this dish! )
Coconut oil for frying.
Heat oil in the most non stick pan you have-cast iron is the best. Combine Nooch, flour and broth powder is a shallow bowl.Dip slices of tofu into the Braggs, and then coat in the flour mixture. Fry until golden on both sides. You can drain them or just let them sit on a plate like I do and soak up all that sweet fatness. Set aside until ready to use.
For tonight's dinner, I made this tofu into an orange ginger stirfry, because of some rice hanging out with an "eat me" sign on in my fridge.
Orange Ginger Stir FryJuice of one orange
2 tbs-1 tbs ginger
1 tbs Braggs (there is usually some left over if you just made tofu, so use it up!)
2 tsp sesame oil
1 tbs rice wine vinegar
Sriracha hot sauce either for the sauce, or for the side if you're dining with wee ones
1 tbs cornstarch/tapioca flour mixed with 1/4 water
Combine in a bowl until ready to use. Cut and prep 3 cups of assorted veggies. I had mushrooms, onions red and orange peppers and carrots. Broccoli or kale would be amazing additions. Melt one tbs of coconut oil into your pan and cook onions until lightly brown. Add veggies (of course adding the ones that take longest to cook first). Cook until about 2 minutes from tender crisp and add your sauce. Give it a couple minutes to thicken, and then spoon over hot rice. Slice tofu into strips and place on top. You can garnish with toasted almonds and hot sauce. Serve with and to friends that make you smile.