Stir-Fry with Crispy Tofu

Ingredient List

3-4 C Broccoli florets

1 C Shredded carrot

2-3 pz Zucchini (small), half moons

1 pz. Bell Pepper, small batons

1 C. Snap peas, in a bias

2 tbs Avocado Oil, divided

Sauce:

1 tsp Fresh ginger, grated

2. Garlic cloves, grated

1 tbsp The Thai Bird OR to taste (depends on how hot you like it)

1/4 C Hoisin sauce

1 Tbsp Soy sauce

1/2 C Orange juice or 1⁄2 Orange squeezed

1 tsp Rice wine vinegar

1 tsp Sugar

2 tsp Cornstarch or Arrowroot

Tofu Nuggets:

1/2 C Cornstarch

1 tbsp Everything but the bagel seasoning

1/2 tsp Salt

1/4 tsp Granulated garlic

Fresh ground pepper

1 Extra-firm tofu

Steps to Follow

Drain and pat dry Extra-Firm Tofu. For best results drain tofu 3-4 hour before wrapped on a dry towel to absorb most of the moisture.
Cut and prepare the vegetables to similar bite size shapes. It is very important to have all your vegetables ready before you start cooking.
In a medium bowl, grate ginger and garlic, add hoisin sauce, 1⁄2 C orange juice, soy sauce, cornstarch, rice wine vinegar and pinches of sugar. Whisk all together and reserve for later.
In a large Wok or deep sided pan on high heat add 1 tablespoon of avocado oil and allow it to come up to temperature to start cooking.
Start by sorting Bell Peppers and onions for 4-5 minutes, tossing regularly. After they are softened, add broccoli and sauté́ for another 4-5 min. Place veggies on a bowl and reserve to incorporate in a few minutes.
Add 1 tablespoon of avocado oil again and bring it up to temp. sauté́ snap peas and zucchini for 3 min and add shredded carrots. Toss well for a minute and re- incorporate the reserved veggies.
Give your sauce another whisks before pouring it on to the veggies (cornstarch sediments the bottom of the bowl)
Pour the sauce over all your veggies. Stir and cook for about 2 more minutes.
Cut down tofu to about 1⁄2” cubes.
In a plastic bag, add 1⁄2 cup of cornstarch, 1 tablespoon of everything but the bagel seasoning, granulated garlic, salt and pepper. Close the bag and shake it to mix the spices.
Shake and bake (fry) the tofu cubes in three different batches.
In a 9” pan on med-high heat add 3 tablespoons of oil and fry the coated tofu in there until they are golden brown!
Serve with a bed of steamed rice, your hot stir-fry and crispy tofu nuggets.