Black Garlic Tofu

Ingredients:

• 14 oz package sprouted tofu
• 1 head black garlic, peeled
• 2 Tbsp water
• 1 Tbsp coconut aminos
• 1 Tbsp rice vinegar
• 1 Tbsp mirin
• ½-inch fresh ginger root, chopped
• 1 tsp red pepper flakes
• 3-4 Tbsp avocado oil
• 2 carrots, cut into matchsticks
• 1 cup sugar snap or snow peas
• 2 green onions, chopped
• Salt and pepper, to taste

Instructions:

1. Press tofu to draw out water. Drain tofu and give it a quick rinse. Place a clean, folded kitchen towel on a plate. Put tofu on top of the towel, and place another clean, folded towel on top of the tofu. Place a small cutting board on top, and something heavy, such as a cast iron skillet or large cookbook on top of that. Allow to sit at least a half hour.
2. While tofu is draining, make black garlic sauce. Add garlic, water, coconut aminos, vinegar, mirin, ginger, and pepper flakes to a blender. Blend until smooth, add a little more water if needed.
3. Slice tofu into half inch thick squares.
4. Heat oil in a well seasoned cast iron skillet, or non-stick skillet over medium high heat.
5. Cook tofu until golden brown, about 3-5 minutes on each side. Remove from the skillet and drain on paper towels or a clean kitchen towel.
6. Saute carrots and peas until crisp-tender, about 4-5 minutes. Remove from the skillet.
7. Reduce heat to medium low. Add black garlic sauce to skillet, toss with tofu until evenly coated and heated through.
8. Serve with carrots and peas. Sprinkle with green onions and season with salt and pepper.