Roasted tofu and sesame seeds on parchment paper
TOFU THAI STIRFRY with Miso-Sunbutter-Lime-Dressing (V|GF|DF)
This recipe looks more complex than it is. It is well worth the time it takes to prepare and is a perfect weekday dinner with leftovers ideal for next day. Beans or small pieces of chicken breast or shrimp can also be stir-fried with the vegetables. The creamy miso-sunbutter-lime-dressing gives this dish the thai flavouring it deserves.
Roasted tofu and sesame seeds on parchment paper
TOFU THAI STIRFRY with Miso-Sunbutter-Lime-Dressing (V|GF|DF)
This recipe looks more complex than it is. It is well worth the time it takes to prepare and is a perfect weekday dinner with leftovers ideal for next day. Beans or small pieces of chicken breast or shrimp can also be stir-fried with the vegetables. The creamy miso-sunbutter-lime-dressing gives this dish the thai flavouring it deserves.
Servings Prep Time
4-6servings 30minutes
Cook Time Passive Time
30minutes 1hour
Servings Prep Time
4-6servings 30minutes
Cook Time Passive Time
30minutes 1hour
Ingredients
FOR THE SAUCE
FOR THE TOFU
FOR THE VEGETABLES
Instructions
  1. To make the sauce, in a small bowl whisk together all of the ingredients until smooth.
  2. Marinate the cubed tofu for 30 minutes in HALF of the sauce, placing it in another medium bowl and pouring the sauce over top until its all covered. Leave the other half of the sauce in small bowl and set aside.
  3. Preheat oven to 350. Lined a baking sheet with parchment paper and pour on the marinated tofu cubes. Sprinkle with hemp seeds and bake for 30 mins. Flipping halfway through baking time.
  4. Make the rice in a rice cooker by placing 1 cup rice and 2 cups vegetable broth/or water in the cooker. Let simmer for 30 minutes or until water is absorbed. Set aside.
  5. Heat water in a large pan or cast iron skillet on medium high and water-saute the onion, broccoli, carrots, bell peppers, and pease for 5 minutes, stirring often, adding more water as necessary to keep vegetables from scorching. Add the book chop and mushrooms, cover and cook off most of the water. *If using, Add the spinach and/or de-stemmed kale leaves and toss until wilted.
  6. Mix in the cashews and baked tofu. Serve the stir-fry over the rice. Pour the extra sauce over the dish and stir until all the vegetables are glazed.
  7. Sprinkle with red pepper child flakes for an extra kick! ENJOY!
Recipe Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days.