Totally did a pantry raid stirfry today!
First up is the tofu. Press a block of tofu (mine was 12 oz) for 15-20. This involved me wrapping it in two towels and balancing my big Dutch oven on top.
Preheat oven to 375 degrees.
Once the oven is preheated and the tofu pressed cut into cubes and roast for 20-25 minutes until light brown and crispy.
Mix together your sauce and marinade: 55 g almond butter (or peanut butter)
1.5 TBS of dark brown sugar
1/3 cup soy sauce
1.5 TBS of sesame oil
1/4 tsp chili paste (or to taste)
1 garlic clove
Once tofu is browned, cool the tofu, then pour all but 2 TBS of the sauce over the tofu and let marinade 15-20 minutes.
Place water in stove to boil squid ink noodles - or use rice - I wanted to but forgot to make a batch this morning hence the only other base in my pantry today. Make said grains.
Chop your zucchini and carrots. Stirfry with peanut oil and soy sauce. Remove from pan.
Add tofu and cook until crispy. The sugar will burn up pretty quickly so 2-3 minutes here.
Mix base, leftover sauce and veggies. Add tofu and garnish with cilantro, basil and peanut or almonds.