Chop the vegetables in advance and this tangy tofu stir fry is the perfect quick + healthy weeknight dinner. It’s also vegan AND gluten-free.
2 tbsp avocado oil
16 oz (1 block) extra firm tofu, pressed and cubed
2 tbsp toasted sesame oil
1 squash, julienned
1 carrot, julienned
1 daikon radish, julienned
¼ purple cabbage, julienned
Tangy BBQ Sauce (Havens Kitchen)
Heat avocado oil in a non-stick skillet. Once shimmering, add tofu. Cook and flip until all sides are golden brown. Reserve to a paper towel lined plate and toss the oil. Wipe the skillet clean and add sesame oil to the pan. Add julienned veggies to the pan and cook until all are warmed through, don’t overcook or they’ll get mushy, you want them to retain their crunch. Pour BBQ sauce over both tofu and veggies and plate with some cilantro or curly parsley for garnish.