I hope you all had a nice and relaxing weekend. Â Â Fall is finally here and although itâ€™s been pretty warm during the day, itâ€™s starting to cool off a bit once the sun goes down – giving me an excuse to wear all my favorite chunky knit sweaters, boots and scarves. Â Greg has been traveling a lot lately, which I hate, fortunatelyÂ Â I haven’t had much time to notice except for in the evenings because i’m busy every day with either work, school orÂ yoga teacher training. Â The plus toÂ Greg traveling is that I get to cookÂ whatever I want – and tofu happens to fall into a food group that he sticks his nose up at. Â I found inspiration for this recipe over atÂ Pinch of Yum.
- STIR FRY
- 1 cup uncooked brown rice or farro
- 2 tablespoons olive oil
- 14 ounces extra firm tofu
- 2 cups chopped asparagus
- 2 cups thinly chopped carrots
- 1 medium white onion, chopped
- 1 garlic clove
- 3 green onions, minced
- GARLIC GINGER STIR FRY SAUCE
- 3 cloves garlic
- 2 tablespoons fresh ginger
- 2 tablespoons honey (more to taste)
- Â½ cup low sodium soy sauce
- Â¼ cup water
- Â¼ cup rice wine vinegar
- Â¼ cup coconut oil
- Puree all the sauce ingredients together in a food processor until smooth. Set aside.
- Cook the rice or farro according to package directions.
- Press tofu for a couple hours to remove excess moisture.
- Cut the tofu slices into small cubes.
- Heat the oil in a large nonstick skillet over medium heat.
- Add the tofu and about Â¼ cup of the stir fry sauce– Pan-fry the tofu until golden brown. Remove from the pan and drain on paper towel lined plates.
- Return the pan to the heat and stir fry the vegetables with a bit of oil. Mix in the remaining sauce
- Add farro and mix together
- Top with tofu and a sprinkle of green onions
My technique for pressing tofu – just fill a pot with water and sandwich the tofu between two plates.