Tofu Stir Fry
Tofu Stir Fry is a quick, nutritious, and flavorful vegan dish that's perfect for busy weeknights. Packed with a variety of fresh vegetables and seasoned with a savory sauce, this stir fry is a vibrant and satisfying meal. Easy to customize and bursting with flavor, it's sure to become a staple in your kitchen.
Ingredients
- 3 Broccolini
- 1 Carrot
- 2 Cups Mushrooms Baby Bella or Shiitake
- ½ Red Bell Pepper
- ½ Green Bell Pepper
- 1 Red Onion
- 8 Oz Pressed Tofu
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Dark Soy Sauce
- 2 Tbsp. Vegetarian Hoisin Sauce
- 2 Tbsp. Sriracha
- 1 Tbsp. Brown Sugar
- 1 Tbsp. Sesame oil
- 2 Tbsp. Cooking Oil
Equipment
Instructions
- Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, brown sugar, and toasted sesame oil
- Wash and clean the mushrooms. Then, chop the Baby Bella into quarters, and the Shiitake into slices.
- Slice the vegetables and pressed Tofu into desired shapes. Keep the vegetable size roughly the same.
- Heat up a Wok to medium high heat. Add 1 Tbsp. Cooking oil followed by the tofu. Sauté for 3-4min, or until sides are lightly golden.
- Add another Tbsp. of Cooking oil to the wok. Add the mushrooms and sauté until lightly golden. Add the red onions, sauté for another minute. Add the Carrots, Bell Peppers, and Broccolini.
- Add the stir-fry sauce along with the Tofu. Sauté for another minute. Avoid cooking too long as the vegetables will give off water.
- Plate the veggies and Enjoy with brown rice, quinoa, or wild rice.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Make-Ahead: Prep the vegetables and tofu ahead of time for a quicker meal.
- Sauce: Adjust the sauce ingredients to taste, adding more soy sauce for saltiness or more maple syrup for sweetness.
Video
Nutrition
Serving: 1ServingCalories: 230kcal
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