Crispy Tofu & Veg Stir Fry with Probiotic Ginger Glaze

Name: Crispy Tofu & Veg Stir Fry with Probiotic Ginger Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Other / Global
Ingredients: 400 g firm tofu, pressed and cut into cubes; 1/2 cup unsweetened almond milk; 2 tablespoons cornflour; 1 cup crushed cornflakes; 2 tablespoons nutritional yeast; 1/4 cup almond meal; Sea salt and black pepper, to taste; Olive oil or coconut oil, for shallow frying; 1 bunch broccolini, trimmed and cut into pieces; 1 capsicum, sliced; 1 large carrot, sliced into thin strips; 150 g green beans, trimmed; 1 small sweet potato, cut into small thin pieces; 1 onion, sliced; 1 zucchini, sliced; Olive oil or coconut oil, for stir frying; Sea salt and black pepper, to taste; 1/3 cup Spiralz Probiotic Ginger Syrup; 2 tablespoons tamari or coconut aminos; 1 tablespoon fresh lime juice; 1 teaspoon finely grated fresh ginger; 1 teaspoon arrowroot or cornflour; 2 to 3 tablespoons water; Spiralz Spicy Turmeric Sauerkraut, Purple Polish Sauerkraut or Black Garlic & Mushroom Sauerkraut

Golden crunchy tofu and colourful stir-fried vegetables finished with a thick, tangy Spiralz Probiotic Ginger Syrup glaze, then served with your favourite Spiralz fermented vegetables on the side.

Contains: Soy · Tree Nuts

Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Serves: 4

What you need

Ingredients

Crispy Tofu

400 g firm tofu, pressed and cut into cubes
1/2 cup unsweetened almond milk
2 tablespoons cornflour
1 cup crushed cornflakes
2 tablespoons nutritional yeast
1/4 cup almond meal
Sea salt and black pepper, to taste
Olive oil or coconut oil, for shallow frying

Vegetable Stir Fry

1 bunch broccolini, trimmed and cut into pieces
1 capsicum, sliced
1 large carrot, sliced into thin strips
150 g green beans, trimmed
1 small sweet potato, cut into small thin pieces
1 onion, sliced
1 zucchini, sliced
Olive oil or coconut oil, for stir frying
Sea salt and black pepper, to taste

Probiotic Ginger Glaze

1/3 cup Spiralz Probiotic Ginger Syrup
2 tablespoons tamari or coconut aminos
1 tablespoon fresh lime juice
1 teaspoon finely grated fresh ginger
1 teaspoon arrowroot or cornflour
2 to 3 tablespoons water

To Serve

Spiralz Spicy Turmeric Sauerkraut, Purple Polish Sauerkraut or Black Garlic & Mushroom Sauerkraut

How to make it

Method

Prepare the tofu coating
Pat the tofu dry and cut it into bite-sized cubes. In one bowl, whisk the almond milk and cornflour together until smooth. In a second bowl, combine the crushed cornflakes, nutritional yeast and almond meal, then season lightly with sea salt and black pepper.
Coat the tofu
Dip each tofu cube into the almond milk and cornflour mixture, allowing the excess to drip off, then coat thoroughly in the cornflake mixture. Press the coating gently onto the tofu so it sticks.
Cook the crispy tofu
Heat a generous layer of olive oil or coconut oil in a large frying pan over medium heat. Cook the tofu in batches, turning carefully, until golden and crisp on all sides. Transfer to a plate and set aside.
Stir fry the vegetables
Add a little more oil to the pan if needed. Begin with the sweet potato, onion and carrot, then add the green beans, capsicum, broccolini and zucchini. Stir fry until colourful and tender-crisp, keeping some texture in the vegetables. Season to taste.
Make the ginger glaze base
In a small saucepan, whisk together the tamari or coconut aminos, lime juice, grated ginger, arrowroot or cornflour and 2 tablespoons of water. Warm gently while stirring until the mixture thickens into a glossy glaze. Add the remaining tablespoon of water only if needed. Remove from the heat.
Add the probiotic ginger syrup
Allow the glaze base to cool until just warm, then whisk in the Spiralz Probiotic Ginger Syrup. Keep the sauce thick enough to drizzle generously over the finished meal or use as a dipping sauce for the crispy tofu.
Serve
Pile the stir-fried vegetables onto serving plates and top with the crispy tofu. Drizzle over the probiotic ginger glaze or serve it in a small bowl on the side for dipping. Add a generous spoonful of your favourite Spiralz fermented vegetables and serve immediately.

Living-culture note

Prepare and thicken the glaze base first, then remove it from the heat and allow it to cool until just warm before stirring in the Spiralz Probiotic Ginger Syrup. This avoids unnecessarily heating the fermented syrup.

Kitchen notes

For the crispiest tofu, press out as much excess moisture as possible before coating.
Cut the sweet potato fairly small and thin so it cooks at a similar rate to the other vegetables.
Keep the tofu separate from the glaze until serving if you want the coating to stay extra crunchy.
The glaze is especially good served as a dipping sauce so every piece of crispy tofu can be coated just before eating.
For a gluten-free version, choose certified gluten-free cornflakes and tamari and check all packaged ingredient labels.
This recipe pairs beautifully with Spiralz Spicy Turmeric Sauerkraut, Purple Polish Sauerkraut or Black Garlic & Mushroom Sauerkraut. In fact, it works wonderfully with any Spiralz fermented vegetable product.

Take it in your favourite direction

Goes well with

Pick a favourite ferment for the side, or use these pairings to guide the mood of your meal.

Spicy Turmeric Sauerkraut

Its warming turmeric flavour and gentle spice complement the sweet, tangy ginger glaze and crispy tofu.

Purple Polish Sauerkraut

Its bright colour, crunch and tang add a fresh contrast to the rich crispy tofu and stir-fried vegetables.

Black Garlic & Mushroom Sauerkraut

Its savoury depth works beautifully with the ginger glaze and makes the meal feel especially hearty and satisfying.

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