June 19, 2016

It wasn’t until recently Brian and I started eating tofu. I’m not against it, we just never bought it because quite frankly, neither of us knew how to cook with it. We eat meat often but try to avoid it at least once a week to promote sustainability. Hello, meatless Mondays! This recipe is easy, comes together quickly and is so yummy and filling. Now we pick up tofu every week.

Tofu can be flavorless if it isn’t prepared properly so its super important you press it beforehand. This extra step removes excess moisture and allows the tofu to absorb your delicious sauce. If you’ve never pressed tofu before, no worries – its easy. Just take it out of the package, wrap in a few paper towels and or kitchen towel, place on a plate and rest a heavy object on top such as a cast iron skillet or another plate with a few cans of tomato sauce. After about 30 minutes remove the towels and it’s ready to go! Don’t have tofu? Thinly sliced chicken or beef would be delicious, too.


1/4 cup soy sauce or tamarin
1/4 cup water
1 Tbsp honey
2 limes, juiced
2 garlic cloves, minced
1/2 tsp grated ginger
2 Tbsp corn starch, divided
2 Tbsp coconut oil, divided
1 package extra firm tofu
12 oz. mushrooms, sliced
2 bell peppers
1 Tbsp fresh basil, julienned (optional)

First press the tofu for 30 minutes to remove excess moisture. Then make the sauce, combine soy sauce, water, honey, lime juice, oil, garlic and ginger in a small bowl. Add 1 Tbsp of corn starch and whisk until combined. Cut tofu into small cubes. Toss tofu with 1 Tbsp of corn starch and salt and pepper. Heat 1 Tbsp of coconut oil in skillet over medium heat. I used my cast iron for maximum crisp.

Sauté tofu until it’s golden brown, about 6-8 minutes. Remove from heat and set aside. Heat additional Tbsp of oil in skillet, cook peppers and onions until soft, season to taste. Add tofu and sauce back to skillet and cook until thickened, about 3-5 minutes. Serve with fresh basil.

Serves 4

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