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11Ingredients
35Minutes
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Ingredients
US|METRIC
2 SERVINGS
- canola oil (Organic, for sautéing)
- 350 grams firm tofu (packed in water, cut into 2 cm cubes)
- 2 Tbsp. corn starch
- 6 shallots (small, thinly sliced)
- 1 red chili peppers (fresh, go for milder ones thinly sliced)
- 6 cloves garlic (crushed or very thinly sliced)
- 1 Tbsp. ground ginger (freshly)
- 3 1/2 Tbsp. soy sauce
- 2 Tbsp. maple syrup
- 1 Tbsp. blackening seasoning (link in post)
- 6 green onions (cut into 1¼ inch lengths)
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Reviews(6)
Ben Beale 4 years ago
I used some different peppers, but the general idea was the same. Very easy and delicious - better than any take out because I can make sure the tofu is as crispy as I want it! Next time, I'll serve it over brown rice or quinoa.
Kristina B 5 years ago
A favorite recipe! I suggest using an entire tofu block for this recipe. I used 2 shallots and that was perfect. Also did 4 cloves of garlic and 4 green onions. I added a half red bell pepper and highly recommend it! Tastes great and very easy! Of course added some extra black pepper cranks near the end ;)
Nick T. 8 years ago
Really great recipe that we're now adding into our regular dinner rotation. We like it slightly spicier, but it can scale to taste which is nice.
John T. 8 years ago
This recipe is amazing! Tried it last night, and was blown away by the flavor. The only change I would make is adding in some extra veggies. I added in zucchini and broccoli to the mix and put in extra soy, syrup, and spices to compensate. It made for a filling and balanced meal.