Updated: 4 days ago
Hi everyone! It’s Libby here, back with another week of vegan + gluten-free recipes. Today, I’m sharing a recipe that I return to week after week. It’s easy, delicious, and gluten-free (though you wouldn’t know it!): STIR FRY!
I usually steer clear of stir frys (which is devastating because they are so versatile and my husband’s favorite!) because most recipes call for soy sauce. And (most) soy sauces contain wheat, which is a no-go on a gluten-free diet.
Luckily, a couple of years ago, I stumbled upon tamari. Tamari has a similar flavor profile to normal soy sauce, but is made mostly with soybeans, whereas soy sauce often contains roughly 50% wheat or wheat products. (Please note, some tamari sauces do have small amounts of wheat so please ensure you are buying a tamari sauce with no wheat added.)
I’ve found the best tamari sauce out there to be San-J Tamari! They have been creating quality products for eight generations, and their entire line of tamari is certified gluten-free and vegan! This makes San-J Tamari a safe, easy switch for celiacs and people who are gluten-intolerant.
Another note about this recipe: we’re using tofu as our protein today. I know, I know…tofu has a bad reputation. Some people say it’s flavorless and mushy. But, there is a way to get crispy + flavorful tofu with two extra (but totally worth it) steps!
Firstly, make sure you press your tofu! Pressing your tofu releases the extra water that often makes your tofu mushy or crumbly! To press, wrap your tofu in a clean towel or paper towels, sandwich it between two cutting boards and place something heavy (I use cookbooks or a cast-iron) on the top of the cutting board. Not only will this drastically improve your cooking experience but it will also help the tofu soak up more flavor!
Secondly, make sure you toss your pressed tofu in cornstarch! This step will help give your tofu a crunchy coating and help it fry up so nicely! Plus, cornstarch is a great gluten-free alternative to traditional flour, and it also doubles as a sauce thickener!
So grab your best pan, a bottle of San-J Tamari (find bottles at a Bristol Farms near you) and join me for this fresh and delicious stir fry!
¼ cup cornstarch
3 tablespoons of oil (avocado, olive, etc. whatever you prefer!), divided
1 pound green beans cleaned trimmed and cut into 1 inch pieces
about 4 carrots peeled and cut into ½” rounds
2 cloves of garlic, minced
¼ inch of ginger, minced
1 small or ½ large onion, diced
1 pound extra-firm tofu, pressed and cubed
¼ cup of San-J Tamari Soy Sauce
Your favorite rice or gluten-free noodles for serving.
Optional: green onions, sesame seeds for garnish
Begin with pressed tofu. Cut into ½ inch cubes. Transfer to a mixing bowl and toss with cornstarch.
Heat 1 tablespoon of oil in a large skillet over high heat until it starts to shimmer. Add tofu in an even layer in the pan. Cook the tofu undisturbed for 2 minutes. Gently flip and stir the tofu. Continue to cook and stir until the tofu is lightly golden brown on all sides, 3 – 4 minutes. Remove the tofu to a plate and set aside. (You might have to do this process twice depending on how big your pan is.)
Add 1 tablespoon of oil to the pan on medium heat. When oil is glistening, add garlic, ginger and onions. Stir often for about 3 minutes. You’ll know it’s time when you start to smell them cooking!
Add carrots and green beans to the pan, and season with a pinch of salt and pepper (and other spices if you wish!) Sautee for 7 minutes, or until veggies are bright in color and tender (you can poke a fork through).
Add tamari sauce and the tofu that you previously set aside to the pan, and let simmer for 2 minutes.
Eat ala carte or serve over fresh rice or noodles for a filling delicious gluten-free meal. Garnish with chopped green onions and sesame seeds
As always, if you try this recipe, please send in pictures or videos! DM us on IG or email us at email@example.com
XOXO, Libby <3