🌿 Ginger Tofu Stir Fry – Fragrant, Nutritious & Comforting 💛🥢

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🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos are soy-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but may alter flavor.

Add 25 ml of water into tapioca flour and mix until the flour dissolves; leave aside.

Cut each block of firm tofu into 9 to 12 bite-sized pieces.

Switch on the heat and add 2 tbsp of cooking oil into the pan; wait for it to get hot (about 1 minute).

When the oil is hot, add the chopped garlic; stir-fry for about 1 and 1/2 minutes or until crispy and golden brown.

Remove the garlic from the pan and leave it aside.

With a bit of oil and crispy garlic left in the pan, add in the ginger strips; stir-fry for 20 seconds until the ginger is coated in oil and softens slightly.

Add the wood ear mushroom, cut tofu, pepper, light soy sauce, and sesame oil; stir and mix for about 20 seconds until all ingredients and seasonings are well combined.

Add in 125 ml of water.

Next, add in the white stems of the spring onions and the stems of the Chinese parsley; cover the pan and simmer for 3 minutes.

After 3 minutes, rotate the ingredients to cook them evenly.

Add in goji berries; cover the pan and continue to simmer for 2 more minutes.

After 2 minutes, check that the ingredients are well cooked and there is a bit of gravy in the pan; taste and adjust seasoning if preferred.

Add the tapioca flour mix and stir to thicken the gravy until it reaches a thick and velvety consistency.

Switch off the heat and add the Chinese cooking rice wine, spring onion, Chinese parsley, and crispy fried garlic, leaving some for garnishing; stir a little to mix and soften the spring onion and Chinese parsley.

Serve hot, garnished with the remaining crispy fried garlic.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens