Tofu Stir Fry With Vegetables
Enjoy a crunchy and flavorful bowl of tofu veggie stir fry as an easy midweek meal! The pungent Thai flavors in this dish, together with the assortment of veggies and crispy tofu fried in a thick sauce, is mouth-watering!
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INGREDIENTS
Tofu Veggie Stir Fry
- 1 recipe crispy pan fried tofu
- ½ cup snow peas, fresh or frozen
- ½ cup broccoli florets
- 2-3 tablespoon olive oil
- ½ of a medium brown onion, cubed
- 2 medium to large garlic cloves, minced
- ½ of a bell pepper, tricolor or red and yellow mix
- 1 pinch of salt
- 8 oz Shimeji mushrooms
- Black pepper to taste
- Scallions for serving
- Sesame seeds for serving
- Lime wedges for serving
Stir Fry Sauce
- 3 tablespoon room temp water
- 3 tablespoon low sodium gluten free soy sauce
- 1 tablespoon maple syrup
- 2 teaspoon white rice vinegar
- 2 teaspoon sesame oil, toasted
- 1 tablespoon cornstarch
INSTRUCTIONS
- Make my Tofu recipe with or without sauce.
- Combine all the stir fry sauce ingredients in a medium bowl.
- In a medium cast iron skillet or wok over medium-high heat add olive oil. Once the oil is hot saute the veggies with a pinch of salt and black pepper for 3-4 minutes until just lightly softened.
- Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.
- Drizzle freshly squeezed lime juice for serving.
- Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.
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