Tofu Chickpea Stir Fry with Tahini Sauce

Ingredients:

For the sauce:

1/3 cup water
1/4 cup tahini
2 tbsp. tamari or soy sauce
2 tsp. honey
1 tsp. minced fresh ginger

For the stir fry:

1 tbsp. peanut oil (or) any other oil that you prefer
1 cup cooked chickpeas, drained and rinsed if using canned
2 tsp. chopped fresh ginger
1/2 medium red onion, thinly sliced
¼ tsp. salt
1 medium red or orange bell pepper, cored, seeded, and diced
8 ounces cubed baked tofu

To serve:

3 to 4 cups cooked rice or other grains
Toasted sesame seeds
Minced chives

Directions:

Make the tofu:

1. Squeeze water out of 8 oz tofu and pat dry with a paper towel.
2. Once the water has dried up, cut the tofu into cubes. Mix the tofu cubes with some oil and salt and line it in a tray and bake it or air fry it at 375 degrees Fahrenheit for 10-15 minutes.

Make the sauce:

1. Stir together the ingredients for the sauce and set near the stove.

Make the stir-fry:

1. In a wok or large skillet, heat the oil over medium-high heat until shimmering.
2. 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.
3. Add the onion, peppers, and salt 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.
4. 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.