Almond Butter Tofu Stir-Fry

Directions

Preheat oven to 400 degrees F and line a baking sheet with parchment paper. 

Also wrap tofu in a clean, absorbent towel and set something heavy on top like a cast-iron skillet to press out excess moisture. For about 5 minutes.

Unwrap tofu and cut into small cubes. Arrange on the lined baking sheet in an even layer and bake for 25-30 minutes or until puffy, dried out, and slightly crispy on the edges. This step helps crisp up the tofu. The longer you bake it, the firmer and crispier it will get, so adjust cooking time accordingly.

In the meantime, to a small mixing bowl, add 1 Tbsp avocado oil, aminos, honey, almond butter, lime juice, and chili garlic sauce/red pepper flake. Whisk to combine. Then taste and adjust flavor as needed, adding more almond butter for creaminess/nuttiness, aminos for saltiness, lime juice for acidity, or chili garlic sauce for heat. Set aside. Add baked tofu to the almond butter sauce and let marinate for 5 minutes, stirring occasionally. The longer it marinates, the more intense the flavor, but I find 5-10 minutes to be sufficient.

Heat a large skillet over medium heat. Once hot, add the tofu, leaving most of the marinade behind (this will be added to the vegetables for flavor).Cook for about 5 minutes, stirring occasionally until browned on all sides and slightly caramelized. Remove from pan and set aside.

To the skillet, add remaining 1 Tbsp avocado oil, asparagus and mushrooms and 2-3 Tbsp of the marinade. Cover to steam for about 4-5 minutes or until asparagus are slightly tender. Then remove the lid, increase heat to medium-high, and add remaining marinade and the tofu. Cook for an additional 1-2 minutes, stirring frequently. Then remove from heat.

Serve as is or over cooked rice or cauliflower rice.