Crispy Bourbon Tofu Stir-Fry

V | VG | DF

Crispy tofu and cauliflower florets in a delicious Maker's Mark bourbon. A quick and tasty vegan stir-fry recipe!

by Connoisseurus Veg
Serves
4
Course
Main
Prep. Time
5 Mins
Cook Time
35 Mins
  • Ingredients
  • Method

Ingredients

Method

1

For the Bourbon Sauce: Place bourbon, soy sauce, maple syrup, rice vinegar, ginger and garlic into a small saucepan and place over medium heat. Stir everything to incorporate and bring to a simmer.

2

Lower heat and allow to simmer, stirring occasionally, until the alcohol has cooked off (taste test), about 10 minutes. Stir cornstarch and water together in a small cup or bowl and add to whiskey mixture. Allow to simmer 1 minute more, until sauce thickens a bit. Remove from heat.

3

For the Tofu Stir-Fry: Coat the bottom of a large frying pan generously with oil and place over medium heat. Working in batches if needed, roll tofu cubes in cornstarch mixture and transfer to skillet in a single layer. Cook until crispy on bottoms, about 3 minutes.

4

Flip and continue cooking on each side until crispy (it's okay if you miss a side or two on some of the cubes). Add oil to skillet as needed between batches and continue until all tofu cubes are cooked, transferring each batch to a paper towel-lined plate when done.

5

Coat skillet with another tablespoon of oil and raise heat to high. Add cauliflower and white parts of scallions. Stir-fry until cauliflower is tender-crisp and browned in spots, about 5 minutes.

6

Lower heat and add tofu back to the pan, along with whiskey sauce. Cook just until sauce becomes bubbly and coats cauliflower and tofu, about 1 minute.

7

To serve, divide rice or quinoa onto plates and top with stir-fry. Sprinkle with green parts of scallions, peanuts and red pepper flakes, if desired. Serve.

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