Serving Size: 3-4
• 1 16 oz package of grassfed and organic paneer (I use Gopi brand from Whole Foods)
• 3 tbsp Coconut Secret brand Coconut Aminos
• 1 tbsp rice vinegar
• 1 tbsp gluten free sriracha (I get mine from Whole Foods)
• 1 tbsp honey
• 4-5 scallions chopped
• 1/4 red onion diced
• 1 green pepper diced
• 1 tbsp arrowroot powder
• 1 inch ginger grated
• 4 cloves garlic grated
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted sesame oil
Take 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp sriracha, 1 tbsp honey, 1 tbsp arrowroot powder, 4 cloves garlic grated, 1 inch ginger grated, 1/4 tsp salt, and 1/4 tsp black pepper and stir vigorously until a thicker sauce forms. Taste and adjust seasonings as necessary. If sauce is too thin, add a bit more arrowroot powder. Also adjust salt to your liking. I start with less since the sriracha I use has salt in it already, and then add in a bit more as needed.
Chop vegetables, and cut paneer into 1 inch cubes.
Heat oil on a large pan / skillet on low-medium heat.
Place chopped paneer pieces on pan leaving space in between each piece (don’t overcrowd pan).
Let them sizzle and once golden brown and crispy on one side, flip over. May take a few minutes for paneer to get crispy.
Let the other side get golden brown and crispy too.
Once paneer is crispy on both sides, turn heat to medium high and add 1 tbsp coconut aminos and white pieces of chopped scallions to pan and sauté with paneer.
Then add diced red onions and green pepper and sauté for 2-3 minutes until slightly cooked down (I like my veggies slightly crisp still for crunch).
Add in sauce and continue to sauté for 5 minutes. Sauce should further reduce and fully coat paneer and veggies.
Taste and adjust any final seasonings.
Remove from heat and garnish with green scallions (highly recommended) and cilantro (optional).
Serve hot with rice or cauliflower rice! Enjoy!