Name: Burmese Tofu Stir Fry
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 2 servings
Ingredients: 10 oz firm tofu (cubed and patted dry); 2 tsp cornstarch; 0.25 tsp kosher salt; 0.25 tsp black pepper; 0.75 tsp chinese five spice; 1 tbsp coconut oil (for searing); 2.5 tbsp soy sauce (or use GF liquid aminos); 2 tsp agave syrup; 2 tsp rice vinegar; 2 tbsp white wine (or vegetable broth); 1.5 tsp chili garlic sauce (sambal or sriracha); 6 oz green beans (fresh, haricot verts, snap peas or asparagus); 1 null red bell pepper (sliced into 0.5 inch wide strips); 0.5 null onion (sliced into 0.5 inch wide strips); 3 null garlic cloves (rough chopped); 5 null dried thai chillies (optional, just for flavor); 10 null thai basil leaves (torn, or use regular basil if in a pinch); null to_garnish roasted peanuts; null to_garnish fried shallot; null to_garnish scallions

Instructions

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1

Pat dry firm tofu (10 oz) and slice into thin 0.25-0.33 inch thick pieces, then cut in half.
2

Place [tofu] in a bowl and sprinkle with cornstarch (2 tsp), kosher salt (0.25 tsp), black pepper (0.25 tsp), and chinese five spice (0.75 tsp). Toss to coat and set aside.
3

Whisk soy sauce (2.5 tbsp), agave syrup (2 tsp), rice vinegar (2 tsp), white wine (2 tbsp), and chili garlic sauce (1.5 tsp) in a small bowl to make the sauce.
4

Slice onion (0.5) and bell pepper (1 red). Rough chop cloves (3 garlic).
5

Arrange all ingredients near the stove. Heat coconut oil (1 tbsp) in a wok or large cast iron skillet over medium-high heat until smoking. Sear [tofu] in batches until golden, then set aside.
6

Add green beans (6 oz), bell pepper (1 red), and onion (0.5) to the wok. Dry fry for 5 minutes, stirring frequently, until green beans soften and char. Create a well, add cloves (3 garlic) and thai chillies (5 dried) with a splash of [coconut oil]. Stir fry for 2 minutes until fragrant. Return [tofu] to the wok, pour in [sauce]. Reduce heat to medium-low. Simmer for 3 minutes, stirring until heated through.
7

If needed, add a splash of [water] or [white wine] to the wok. Taste and adjust seasoning with more [chili garlic sauce] or [kosher salt]. Stir in basil leaves (10 thai).
8

Serve hot, optionally over [rice]. Garnish with [to_garnish roasted peanuts], [to_garnish fried shallot], or [to_garnish scallions].