Ingredients
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For the Stir-Fry Sauce:
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1/4 cup soy sauce (or tamari for gluten-free)
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2 tablespoons rice vinegar
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1 tablespoon maple syrup or agave nectar
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1 teaspoon sesame oil
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1 teaspoon cornstarch
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1/4 teaspoon red pepper flakes (adjust to taste)
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2 cloves garlic, minced
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1 teaspoon fresh ginger, minced
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For the Stir-Fry:
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1 tablespoon vegetable oil
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14 oz (400g) extra-firm tofu, pressed and cubed
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 cup broccoli florets
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1 cup snap peas, ends trimmed
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1 carrot, julienned
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1 cup sliced mushrooms
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2 green onions, chopped
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1 Cooked brown or white rice for serving
Directions
Add the sliced bell peppers, broccoli florets, snap peas, and julienned carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked tofu to the skillet.
Pour the stir-fry sauce over the tofu and vegetables. Toss everything together and cook for an additional 2-3 minutes until the sauce thickens and coats the ingredients.
Stir in the chopped green onions.
Serve the Chinese-style vegetable stir-fry over cooked rice.
You can customize this stir-fry by adding your favorite vegetables or swapping tofu for other protein sources like tempeh or seitan. Adjust the level of spiciness by adding more or fewer red pepper flakes. Enjoy your homemade Chinese feast!
Steps
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1
Done
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In a small bowl, whisk together all the ingredients for the stir-fry sauce. Set aside. |
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2
Done
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Heat the vegetable oil in a large skillet or wok over medium-high heat. |
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3
Done
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Add the cubed tofu and stir-fry for about 5-7 minutes until it turns golden brown and slightly crispy. Remove the tofu from the skillet and set it aside. |
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4
Done
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In the same skillet, add more oil if needed, and then add the sliced mushrooms. Cook for 3-4 minutes until they start to release their moisture and turn golden. |
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5
Done
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Add the minced garlic and ginger to the mushrooms and cook for another 30 seconds until fragrant. |
