Found plums at the farmer’s market this week. AND, since that purchase, all I could think of was making plum sauce. Like the sweet and tangy kind at the (soooo non-authentic) Chinese restaurants around here. Seriously good. And, seriously NOT vegan. That I know of.
Anyway, I knew I could make a healthier version: one that wasn’t loaded with high fructose corn syrup and fake purple coloring. And you know what? I could and I did and it was.
Roasted Tofu and Veggie Stir-fry
1 Tablespoon plum sauce
1 Tablespoon soy sauce
1 Tablespoon balsamic vinegar
1 Tablespoon oil (I used coconut)
1/2 Tablespoon nutritional yeast flakes
1 block extra firm tofu, drained and patted dry (then cut into 1″ cubes) – if you have the time, it’s really good to do this then freeze it then thaw and use in this recipe. The freezing and thawing gives it a more meatier texture, because more liquid is released that way.
1 small red onion, cut into large chunks
2 bell peppers (I used a green one and a red one), cut into large chunks (same size as the onion)
2 teaspoons oil
salt and pepper, to taste
2 fresh purple plums, cut into wedges
1 Tablespoon oil (I used coconut here. Again. No surprise.)
cooked short grain brown rice, for serving
Plum Sauce, for drizzling
Directions: Make marinade. Place in small mixing bowl. Add tofu to marinade, combine (!), and allow to sit for 10 minutes, or until all marinade is absorbed into the tofu. Meanwhile, preheat oven to 450 degrees. In a small roasting pan, combine plum wedges, one tablespoon oil, and marinated tofu. Roast for 15-20 minutes, depending on how crunchy you like your tofu. Prefer crunchy? Give it the full 20 minutes. Or even increase it to 25 (for well done), if you dare. Prefer less crunch? Let it sit in there for 15. Like tofu on the rare side? I’d suggest only roasting for 10 minutes.
Meanwhile, add ingredients for stir-fried veggies to a large skillet. Place over medium-high heat and stir fry until veggies are cooked through, slightly tender, and slightly browned. A little color is good. Black and charcoal = bad. When veggies have finished cooking and tofu and plums have finished roasting, combine both in large skillet. Stir well. Serve over cooked rice and drizzle with a spoonful or two of (more) Plum Sauce.
Serves: 2 large servings or 4 smaller servings