1. Whisk sauce ingredients together in a small bowl. Set aside.
2. Heat oil in a large non-stick skillet over medium-high heat. Lightly coat tofu with cornstarch in a mixing bowl. Add tofu to the hot oil and fry, stirring often, until lightly crisp. Transfer to a bowl.
3. Add broccoli and cauliflower to the skillet and cook until lightly tender, about 5 minutes. Add sauce and cook for 2 minutes longer. Add tofu and stir gently to combine.
4. Scoop quinoa into serving bowls and top with stir-fry. Garnish with chopped almonds and serve.
Tofu Stir-Fry with Almond Butter Citrus Sauce
Serves 3-4
All you need:
Sauce
2 tablespoons almond butter
2 tablespoons avocado oil (or olive oil)
2 tablespoons Hoisin sauce
2 tablespoons reduced-sodium tamari
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon honey
Zest and juice of 1 orange
Zest and juice of 1 lime
2 tablespoons avocado oil (or olive oil)
1 (12 oz.) package super firm tofu, pressed dry and cubed
Cornstarch, for coating tofu
2 cups broccoli florets
2 cups cauliflower florets
Quinoa, for serving
Chopped whole roasted almonds, for garnish
All you do:
1. Whisk sauce ingredients together in a small bowl. Set aside.
2. Heat oil in a large non-stick skillet over medium-high heat. Lightly coat tofu with cornstarch in a mixing bowl. Add tofu to the hot oil and fry, stirring often, until lightly crisp. Transfer to a bowl.
3. Add broccoli and cauliflower to the skillet and cook until lightly tender, about 5 minutes. Add sauce and cook for 2 minutes longer. Add tofu and stir gently to combine.
4. Scoop quinoa into serving bowls and top with stir-fry. Garnish with chopped almonds and serve.