Coconut Tofu Stir Fry

Recipe by: Susan V.

Ingredients:

• 1 block of firm tofu, drained and pressed
• 2 tbsp cornstarch
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup sliced mushrooms
• 1 tbsp minced garlic
• 2 tbsp Coconut Balsamic (optional: substitute Ginger Balsamic)
• 1 tbsp soy sauce
• Salt and pepper to taste
• Chopped scallions for garnish

Instructions:

1. Cut the block of tofu into small cubes and toss them in cornstarch until coated.
2. Heat the air fryer and air fry until crispy 
3. Set the tofu cubes aside on a plate.
4. Heat a non stick skillet & add the sliced bell peppers, onion, and mushrooms to the pan using a little water to keep from sticking and cook until they are slightly softened, about 5-7 minutes.
5. Add the minced garlic to the pan and cook for an additional 30 seconds.
6. Add the coconut balsamic and soy sauce to the pan and stir everything together.
7. Add the tofu cubes back to the pan and toss everything together until the tofu is coated in the sauce.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions before serving.

Notes:

This vegan stir-fry is a delicious and flavorful meal that’s perfect for a quick and easy weeknight dinner. The coconut balsamic vinegar adds a sweet and tangy flavor to the tofu and vegetables, and the crispy tofu cubes add a nice texture to the dish. Serve over rice or noodles for a complete meal. Enjoy!