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1
If not using one of the tofu's mentioned above, you'll want to drain and press your tofu to remove excess water. Simply cut tofu into slabs and place between paper towels or a clean dish cloth. With wrapped tofu laying on a flat surface, place a heavy book/object on top for about 15 minutes or so. Here's a great tutorial from Olives for Dinner: How to press tofu perfectly in six steps In a small/medium bowl, combine the tamari, water, sweetener and flour. This will be your slurry, ensuring your tofu will be coated nicely.
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2
Heat oil in a large wok or skillet over medium high. Add tofu and cook, stirring occasionally for about 5 minutes. Your tofu will slightly brown (we're not going to worry about it getting super brown and crispy here but if you want it browner and crispier, cook another 5 minutes or so stirring occasionally).
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3
Add in your slurry mixture, ground pepper, garlic and ginger. It will sizzle at first when adding the liquids. Stir fry another 3 minutes or so, add in hot peppers and scallions. Liquids should start to thicken a bit, cook another 5 minutes or until the scallions are just softened.
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4
Serve with brown rice, brown rice/quinoa mix, basmati or jasmine rice. Soba noodles would be great too. Add a large handful of chopped cilantro on the side, it will add to the flavors while giving a nice dose of freshness to the pepperiness. If you love cilantro, you will truly appreciate it here!
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5
Notes:
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6
Add more or less of any ingredient to suit your taste. You can also sub in mild chili peppers or sliced jalapeno peppers with the seeds removed.
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7
For the scallions, you'll notice that I cut the darker green parts into 1 inch sections while slicing the white and light green parts into 1/4 inch pieces. Just a thought if you'd like to do the same.
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8
Feel free to use 2 tablespoons pure cane sugar, raw sugar or coconut sugar in place of the liquid sweetener.
