Ingredients
Units
Scale
- 3 tbsp avocado oil
- 2 lb High protein tofu (super firm tofu, I like Wild Wood brand), cut into 1”x1” chunks (You can also use chicken, steak, shrimp, or whatever protein you prefer)
- 20 to 30 cloves garlic cloves, crushed
- 1 to 3 Serrano or Jalapeno, sliced
- 1/3 cup soy sauce
- 1/3 cup agave nectar or your choice of sweetener
- 1 tsp black pepper
- 1 tsp sesame seeds
Instructions
- Heat a large skillet over high heat. Add oil and swirl to coat the pan.
- Arrange the tofu chunks in the skillet and fry them until they are golden brown on all sides, 8 to 9 minutes.
- While the tofu is cooking, prepare the veggies and the sauce. Crush the garlic cloves and slice the chilis. In a small bowl, mix together the soy sauce, agave nectar, and black pepper. Set aside.
- Once the tofu is nicely browned and crispy around the edges, add the crushed garlic and sliced chilis to the skillet. Stir-fry for 45 seconds to 1 minute.
- Pour the sauce mixture over the tofu and stir to coat. Cook until the sauce thickens, about 3 minutes.
- Remove the skillet from the heat and transfer the crispy & sticky garlic chili tofu to a serving bowl. Garnish with sesame seeds and enjoy!
- Prep Time: 2 mins
- Cook Time: 13 mins
