For the sauce:
1/4 cup + 2 tablespoons water
1/4 cup tahini
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 teaspoons honey
1 teaspoon minced ginger
For the stir fry:
1 tablespoon peanut oil
1 cup chickpeas, drained and rinsed if using canned
2 teaspoons ginger
1/2 medium red onion, thinly sliced
1 red or orange bell pepper, diced
8 ounces baked tofu, cubed (store-bought or homemade, or see Recipe Notes)
To serve:
3-4 cups cooked rice or other grains (see Recipe Notes)
Toasted sesame seeds
Minced chives
Stir together the ingredients for the sauce and set near the stove.
In a wok or large skillet, heat the peanut oil over medium-high heat. Add chickpeas, stirring and tossing for about 2 minutes, until the chickpeas start to pop. Stir in the minced ginger and continue to cook for one more minute.
Add the onions and the peppers to the wok along with the chickpeas and cook until onions are tender, 2 to 3 minutes. Toss in the baked tofu, cooking and stirring until tofu is golden and chickpeas are browning, 4 to 6 minutes (this timing will be depend on your heat source).
Pour the tahini sauce over the tofu and cook mixture for 60 seconds, just enough time to heat the sauce. Serve over grains and top with minced chives and toasted sesame seeds.
Recipe Notes
- I prefer the extra crisp and unique texture of the baked tofu. However, 8 ounces of firm tofu, pressed for 30 minutes, will also work as well.
- I'll mix up the grains depending what I have on hand at the time. Picture is a mixture of quinoa and millet.