Baked Tofu Stir Fry

This dish is very quick and easy to make. It is a great healthy choice for breakfast lunch or dinner (Yes, I have tried it for each meal!) 

Ingredients

1 Package of Firm Tofu

1 Punnet Cherry Tomatoes, halved

250 grams Sugar Snap Peas, halved

1 Medium Onion, diced

2 Garlic Cloves, minced

1 Tablespoon Ginger, minced

1 Large Egg, Whisked

Coconut Oil

Salt 

Pepper

Soy Sauce

ZhenJiang Vinegar (Chinese Black Vinegar)

Sambal Oelek ( Garlic Chilli Paste)

Method

Preheat oven to 180° Celsius or 350° Fahrenheit. 

Cut tofu into approximately 5cm cubes, dry with paper towel to remove excess moisture.

Place tofu evenly on an oven tray greased with coconut oil and season with salt and pepper. 

Bake for 20 minutes and then flip around to brown on each side. Bake on other side for another 20 minutes. 

Meanwhile, peel and mince the onion, garlic and ginger.

Wash and halve the cherry tomatoes.

Wash, trim ends and halve the sugar snap peas.

Crack and whisk egg in a bowl and set aside.

Add 1.5 tablespoons of coconut oil to a large pan. Sauté the onion on low heat until soft and translucent. 

Add the garlic and ginger and cook for 1 minute longer. 

Add the cherry tomatoes and cook for approximately 10 minutes or until the tomatoes are soft and releasing their juices. 

Add 1 tablespoon of Sambal Oelek, 1/2 cup of Zhenjiang Vinegar and 1/4 cup of soy sauce and mix through. 

Add sugar snap peas and cook for 1 minute

Add egg, mixing through to allow an even distribution.

Add baked tofu and incorporate well into sauce.

Serve on its own as a side dish or on a bed of rice as a main.