Crispy Tofu Stirfry
This crispy tofu stirfry is simple, nutritious, and high protein.
Ingredients
Crispy Tofu
- ¼ block tofu
- ¼ cup plant-based milk
- ¼ cup nutritional yeast
- ¼ cup breadless crumbs, I use Longeve brand
- ¼ tsp sea salt
Miso Almond Dressing
- 1 tbsp miso paste
- 1 tbsp almond butter
- 1 tbsp tamari, soy sauce, or coconut aminos
- ½ tsp ginger powder
- 3 tbsp filtered water
Stirfry
- ½ cup brown rice
- 3 cups water
- ½ cup frozen corn
- ½ cup frozen broccoli
- 1 persian cucumber, peeled and diced
- 1 tbsp tamari
Instructions
- Cook your rice in the water and keep covered. Set your air fryer or oven to 400 degrees.
- Set up tofu dipping station - add plant-based milk in a small dish. On a shallow plate or bowl combine the breadless crumbs, nutritional yeast, and sea salt. Dip a tofu cube in the plant-based milk, then coat in the crumbs.
- Cook tofu in your air fryer or oven for around 15 minutes. While cooking, sauté the corn and broccoli over medium heat in an oil spray (I use avocado oil spray.)
- Combine the dressing ingredients in a small jar. Store the extras in your fridge. Double or triple the recipe to have on hand for the week.
- Combine the cooked rice with the broccoli and corn and mix in the tamari or soy sauce. Add to your plate or bowl and top with the cucumbers, crispy tofu, and dressing.