Tofu Chickpea Stir-Fry with Tahini Sauce

Serves 3 to 4

• For the sauce:
• 1/3 cup water
• 1/4 cup tahini
• 2 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons honey
• 1 teaspoon minced fresh ginger

• For the stir fry:
• 1 tablespoon peanut oil
• 1 cup cooked chickpeas, drained and rinsed if using canned
• 2 teaspoons chopped fresh ginger
• 1/2 medium red onion, thinly sliced
• 1 medium red or orange bell pepper, cored, seeded, and diced
• 8 ounces baked tofu, cubed (store-bought or homemade, or see Recipe Notes)

• To serve:
• 3 to 4 cups cooked rice or other grains (see Recipe Notes)
• Toasted sesame seeds
• Minced chives

Make the sauce: Stir together the ingredients for the sauce and set near the stove.

Make the stir-fry: In a wok or large skillet, heat the oil over medium-high heat until shimmering. 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 1 minute more.

Add the onion and the peppers to the pan and cook until onions are tender, 2 to 3 minutes. Toss in the baked tofu, cooking and stirring until the tofu is golden and chickpeas are browning, 4 to 6 minutes.

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

Tofu: 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.

Grains: I'll mix up the grains depending what I have on hand at the time. Picture is a mixture of quinoa and millet.

Make ahead: The sauce can be made up to 1 day in advance and stored in an airtight container in the refrigerator.

Storage: Leftovers will keep for up to 3 days stored in an airtight container in the refrigerator.