I'll start by saying that this was a recipe I made up on a whim the other night. So you may wonder why my pictures don't match the recipe. Ok, ya got me: since this was the first time I made this, I learned that I should have done the frying another order. So really you should disregard my photos, but you do get to see the chopped pieces and browning that I'm talking about, so I find that they are helpful (and ultimately why I chose to publish).
KOREAN CHILE-GARLIC TOFU STIR FRY
2 scallions, sliced into rings on a bias
1/3-1/2 cup soy sauce (I used Tamari)
2 tablespoons dry white wine
1 tbsp ginger, chopped
2 cloves garlic, chopped
2 tbsp agave nectar
1 tbsp toasted sesame oil
1 tsp Korean crushed pepper flakes
8-10 oz tofu, cut crosswise into 1/2" thick pieces, then on a diagonal to create tofu triangles
Whisk together all of the ingredients )except for the tofu) in a medium sized bowl. Set aside.
Heat a large nonstick skillet over medium high heat. When it's nice and hot, add the tofu all around the pan (do not overlap pieces) and press down with a spatula to push all of the liquid out. When the smoke stops and the bottoms turn light brown, flip the tofu and repeat. When the other side is just as dry, add the tofu to the marinade. Refrigerate at least 30 minutes, or until ready to cook the stir fry.
2-4 tablespoons coconut oil (or any healthy lipid)
4 scallions, sliced into rings on a bias, 2 tablespoons reserved for garnish
1 red bell pepper, julienned
1 large carrot , julienned
2 cloves garlic, minced
1/2 head Napa cabbage, sliced crosswise into ribbons
3/4 cup green beans, chopped into 1" pieces
3/4 cup sugar snap peas
1 tsp cornstarch, dissolved in 1 tsp water, optional
basil, julienned for garnish
chopped honey roasted peanuts, for garnish
Heat the oil in a large non stick pan or wok over medium high heat. Add the tofu, shaking to remove excess marinade, directly to the skillet. Cook 2-4 per side, until well browned. Move to a plate and set aside.
If necessary, put a bit more oil in the pan, and add the scallions, bell peppers, and carrots. Cook 5-10 minutes, or until vegetables begin to soften.
Add the napa cabbage, green beans, and sugar snap peas. Cook another 5 minutes, or until vegetables are spotted brown.
Add the reserved marinade and cornstarch mixture (again, optional).
Cook until mixture thickens, about 2 minutes.
Serve with steamed rice and topped with chopped basil, reserved scallions, and honey roasted peanuts. I also put some sweet chile garlic sauce at the table... being the hot sauce lovers that we are, we expectedly added some of that for extra sweet heat.