Name: Almond Butter Tofu Stir-Fry
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 2 servings
Ingredients: 1 package 12-ounce extra firm tofu; 2 tbsp sesame oil ((divided)); 4 tbsp reduced-sodium tamari ((or soy sauce if not GF)); 3 tbsp maple syrup; 2 tbsp almond butter ((or sub peanut butter)); 2 tbsp lime juice; 1.5 tsp chili garlic sauce ((or 0.5 tsp red pepper flake // or 1-2 Thai chilies, minced // amounts as original recipe is written)); 1 pound green beans ((trimmed)); 2.5 null spicy peppers ((I used cherry bomb – use bell peppers for less heat)); null null brown rice, white rice, or cauliflower rice

Instructions

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1

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Also wrap 12-ounce extra firm tofu (1 package) in a clean, absorbent towel and set something heavy on top – like a cast-iron skillet – to press out excess moisture.
2

Once oven is preheated, unwrap 12-ounce extra firm tofu (1 package) and cut into small cubes. Arrange on the lined baking sheet in an even layer and bake for 25-30 minutes or until puffy, dried out, and slightly crispy on the edges. The longer you bake it, the firmer and crispier it will get, so adjust cooking time accordingly.
3

In the meantime, to a small mixing bowl, add sesame oil (1 tbsp), reduced-sodium tamari (4 tbsp), maple syrup (3 tbsp), almond butter (2 tbsp), lime juice (2 tbsp), and chili garlic sauce (1.5 tsp). Whisk to combine. Then taste and adjust flavor as needed, adding more almond butter for creaminess/nuttiness, tamari for saltiness, lime juice for acidity, or chili garlic sauce for heat. Set aside.
4

If serving with rice, prepare at this time (see notes).
5

Add baked 12-ounce extra firm tofu (1 package) to the almond butter-tamari sauce and let marinate for 5 minutes, stirring occasionally. The longer it marinates, the more intense the flavor, but 5-10 minutes is sufficient.
6

Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind (this will be added to the vegetables for flavor).
7

Cook for about 5 minutes, stirring occasionally, until browned on all sides and slightly caramelized. Remove from pan and set aside.
8

To the skillet, add sesame oil (1 tbsp), green beans (1 pound) and spicy peppers (2.5 small) and marinade (3 tbsp). Cover to steam for about 4-5 minutes or until green beans are slightly tender. Then remove lid, increase heat to medium high, and add remaining marinade and the tofu. Cook for an additional 1-2 minutes, stirring frequently. Then remove from heat.
9

Serve as is or over cooked brown rice (1 cup). For more heat, serve with chili garlic sauce (1.5 tsp) or Sriracha.
10

Best when fresh. Store leftovers in the refrigerator up to 3 days. Reheat on the stovetop or in the microwave until hot.