Stir Fry Veggies & Roasted Tofu in Garlic Sauce
Ingredients
Garlic Sauce (recipe adapted from The Spruce) (makes 1 cup)
- 4 tablespoons rice vinegar
- 4 tablespoons sugar
- 4 tablespoons gluten-free tamari or gluten-free soy sauce
- 4 teaspoons mirin Chinese rice cooking wine
- 2 tablespoons + ½ teaspoon sesame oil divided
- 3 teaspoons corn starch
- 2 tablespoon water
- 8 medium garlic cloves minced or finely chopped
Stir Fry
- One bunch green onions chopped whites and some greens for garnish.
- Sesame oil 2-3 tablespoons
- 1 bunch Broccolini or broccoli cut lengthwise or into smaller pieces if desired
- 2 medium or 3-4 Eggplant cut into bite size or larger pieces
- 1 medium red pepper rinsed, seeded and cut into thin strips
Tofu, drained, rinsed and cut into 1 inch cubes. (Optional)
White or Brown rice, cooked
Instructions
Garlic Sauce
- Combine rice vinegar, sugar, tamari, mirin, and ½ teaspoon sesame oil in a liquid measuring cup or small bowl, stirring to combine. (this is the sauce base)
- In a separate small bowl, dissolve the cornstarch in water.
- Heat 2 tablespoons sesame oil over medium heat in a saucepan. Add the garlic and cook, stirring until fragrant (around 30 seconds).
- Re-stir the sauce base, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
- NOTE: If marinating tofu, take a spoonful or two at this point to marinate tofu.
- Re-stir the cornstarch- water mixture and add it to the sauce a little at a time (stirring as to combine) until it is a desired thickness-- it will thicken quickly as it heats up.
- Transfer to a bowl or liquid measuring cup and set aside until ready to use.
- NOTE: Garlic sauce will thicken, especially if you make ahead. It will thin out as you heat it up. Can always add a touch of warm water and stir it if in want a thinner sauce.
Roasted Tofu
- Preheat oven to 450 degrees. (Bake at 400 or 425 degrees for less crispy tofu)
- In a medium bowl, place tofu and gently mix with a few spoonfuls of garlic sauce (before adding the corn starch) and let sit for about 5-10 minutes. Save extra sauce for serving.
- Lay tofu cubes in single layer on prepared baking sheet. Roast tofu for 10 minutes, flip it, then roast another 5 minutes until golden brown (it will also puff up a bit).
- Set aside. Can be made ahead and heated up when time to serve.
Stir Fry
- In a large skillet, over medium high heat, add 2-3 tablespoons sesame oil and heat until shimmering but not burning. Add white part of onions and saute a minute or two until just tender.
- Add eggplant and saute 5-7 minutes until starting to get tender. Add broccolini and pepper, cook an additional 2-3 minutes. Cook longer for softer vegetables.
- Add the garlic sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm.
- Serve over rice with tofu. Garnish with green parts of green onion.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the eggplant, then set aside; then the pepper and broccolini. Then added the additional sauce on top of the veggie after plating them.
This garlic sauce is amazing! Someone asks me for the recipe every time I make it!
Thank you!! So happy you and all your friends/ family love it!