Hazelnut Milk Tofu Stir-Fry: A Nutty, Flavorful Twist on Stir-Fry

Serves: 2-3 Prep Time: 15 minutes Cook Time: 15 minutes

Ingredients:

• 1 block firm tofu, pressed and cubed

• 1 cup hazelnut milk

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 teaspoon grated ginger

• 1 tablespoon sesame oil

• 2 cups mixed vegetables (e.g., bell peppers, carrots, Bok choy, broccoli)

• 2 cloves garlic, minced

• 1 tablespoon olive oil (or preferred cooking oil)

• 1 tablespoon cornstarch (for tofu crispiness)

• 1 tablespoon sesame seeds (for garnish)

• Fresh scallions, chopped (for garnish)

• Salt and pepper to taste

  
  

Instructions:

1. Prep the tofu: Press the tofu to remove excess moisture, then cube it. Toss the cubes in cornstarch, salt, and pepper for extra crispiness.

2. Stir-fry tofu: Heat olive oil in a pan over medium heat. Add tofu cubes and cook until they are golden and crispy on all sides. Remove from the pan and set aside.

3. Stir-fry vegetables: In the same pan, add the garlic and ginger. Sauté for 30 seconds, then add the mixed vegetables. Stir-fry for about 3-5 minutes until they are tender but still vibrant.

4. Hazelnut sauce magic: In a bowl, mix hazelnut milk, soy sauce, and sesame oil. Pour the sauce into the pan with the vegetables and let it simmer for a minute.

5. Combine and serve: Add the crispy tofu back to the pan, stir everything together to coat in the hazelnut sauce, and let it cook for another minute. Top with sesame seeds and scallions, then serve hot over rice or noodles.

I never thought a grocery store run would change my life, but sometimes the universe throws you a curveball. It was an ordinary Thursday morning, and I was rummaging through the aisles of my local market, searching for inspiration for my next dish. That’s when I bumped into Sam, a fellow foodie I hadn’t seen in years. We’d taken a vegan cooking class together back in the day but lost touch. There he was, though, standing in front of the tofu shelf, staring as if making some life-altering decision.

"Eva? Is that you?" he said, his face lighting up with recognition. We instantly fell into an easy conversation, reminiscing about our old cooking days, and before long, we were caught in the dance of recipe ideas. When I mentioned that I’d been experimenting with nut milks, his eyes widened. "You have to try hazelnut milk in a stir-fry," he said excitedly. I was skeptical—hazelnut milk in a savory dish? But Sam wouldn’t take no for an answer. "You know what? How about we whip it up together? I promise it’ll be worth it." And just like that, our casual reunion turned into an impromptu cooking session.

Stir-Fry with a Twist

Fast forward to Sam’s kitchen—cutting boards out, veggies chopped, tofu pressed. As we tossed the tofu cubes into the sizzling pan, the aroma of sesame oil filled the air. Sam explained how he discovered the hazelnut milk stir-fry sauce by accident. "I had no soy milk left, so I grabbed what I had—the hazelnut milk—and boom, best mistake ever." We laughed and cooked, tossing colorful vegetables and drizzling in the hazelnut milk sauce, which thickened beautifully with the soy sauce and ginger. And when we finally sat down to eat, the nutty, flavorful stir-fry was everything I didn’t know I needed. That day, I walked away not just with a new recipe, but also a rekindled friendship. Who knew grocery store coincidences could taste this good?

Bottle of Al Naturale Hazelnut milk