Ingredients:
- 1 block extra firm tofu
- 1 tbsp of tapioca flour
- 1/2 tsp of salt
- 1/4 tsp of chili powder
- 3 tbsp of olive oil
- 2 large shallots
- 4 garlic cloves, minced
- 1 small box of sliced mushrooms
For sauce:
- 1/4 tbsp of turmeric powder
- 1/4 tbsp of cumin
- 1/4 tbsp of ginger
- 1/4 tbsp of chipotle
- 1/3 cup of soy sauce or soy sauce alternative
- 2 tbsp of coconut sugar
- 1 tbsp of rice vinegar
- 1/4 cup of water and 1 tbsp of tapioca flour
- 6 scallions cut into strips
Directions:
- Press excess moisture out of tofu by placing tofu block on a clean kitchen towel and set a plate or pan on top. Let the tofu sit for 30 minutes.
- Cut tofu in bite sized pieces.
- In a medium bowl add salt, chili powder, and tapioca flour (for the tofu) lastly adding the tofu and make sure that the tapioca flour is coating all of the tofu. Set aside.
- Prepare the sauce in a big mason jar. Add all ingredients for sauce in the jar, close with lid and shake until all the ingredients are combined.
- Coat large skillet with 2 TBSP of olive oil. Over medium heat, add tofu and let cook for about 5 minutes, flipping the tofu to make sure that you evenly cook all sides. Set tofu aside on a plate.
- Add 1 TBSP of olive oil in skillet, add shallots and saute until they are cooked. Add minced garlic and mushrooms until the vegetables are cooked. (less than 5 minutes).
- Lastly, add the tofu, sauce and scallions. Stir to combine until sauce thickens.
- Remove from heat and serve with rice.
