Crispy Tofu, Sautéed Okra & Chinese Broccoli

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a nuttier flavor and is often more nutritious.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor without added cost.

Press tofu to remove excess moisture for 15 minutes.

Cut tofu into cubes or slices.

Coat tofu pieces in cornstarch evenly.

Heat vegetable oil in a skillet over medium-high heat until shimmering.

Add coated tofu to the skillet in a single layer.

Fry tofu until golden brown, about 3-4 minutes per side.

Remove tofu and drain on paper towels.

In the same skillet, reduce heat to medium and add ginger and garlic.

Sauté until fragrant, about 30 seconds.

Add soy sauce, sesame oil, and red pepper flakes; stir to combine.

Return tofu to the skillet and toss to coat in the sauce.

Garnish with chopped green onions and coriander before serving.

Serve hot with lime wedges on the side.

Cooking Techniques

Spice Level:

Dietary

Allergens