Ingredients
- ¼ cup hoisin sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoon coconut aminos
- 1 ½ teaspoon hot chili paste
- 1 ½ teaspoon toasted sesame oil
- 12 ounces firm or extra firm pressed tofu cubed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped cilantro
- sesame seeds for sprinkling
Instructions
- Combine hoisin sauce, rice wine vinegar, coconut aminos, hot chili paste and sesame oil in a small bowl. Mix until well combined and set aside.
- Heat olive oil in a large skillet over medium high heat. Add half of the tofu and saute for 2 to 3 minutes, or until tofu starts to brown. Transfer browned tofu to a plate lined with paper towel to drain. Repeat with remaining tofu.
- Add tofu back to skillet along with the hoisin mixture, tossing to coat tofu evenly.
- Saute another 2 to 3 minutes, making sure tofu is evenly coated and sauce is throughly heated.
- Remove from heat and serve over farro, rice, veggies, noodles, whatever you choose.
- Sprinkle on sesame seeds and cilantro.
- Serve and enjoy!
Nutrition
Serving: 4mg | Calories: 148kcal | Carbohydrates: 8.8g | Protein: 7.6g | Fat: 9.5g | Saturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 0.5mg | Sodium: 286.4mg | Fiber: 1.3g | Sugar: 4.9g
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