Tofu + Veggie Stir Fry

This vegan stir-fry is flavorful and packed with a ton of veggies. This recipe has a longer ingredient list but comes together really quickly as the veggies are all chopped; and the rice, tofu, and veggies can cook simultaneously. Give it a try and remember to taste your food as you are making the recipe! 🙂

What you’ll need:

• For the grains
  • Brown jasmine rice
  • Tri-colored quinoa
  • Vegetable stock
• For the sauce
  • Fresh minced ginger – or try my frozen ginger trick
  • Fresh minced garlic
  • Soy sauce
  • Lime juice + zest (of 2 limes)
  • Apple cider vinegar
  • Hoisin sauce
  • A pinch of salt and pepper
  • Flour
• Extra firm tofu
• For the veggies
  • Shredded carrots
  • Sliced bell peppers  – I used red and green but use whatever you have on hand
  • Sliced mushrooms of your choice
  • Broccoli
  • Green onion
• Cilantro
• Vegetable oil

What you’ll do:

1. Grains
   • I used a combo of rice and tri-colored quinoa with a 2:1 ratio of stock to grains.
   • 2 cups of vegetable stock + 1/2 cup of brown jasmine rice + 1/2 cup of quinoa
2. Tofu
   1. Wrap the block of tofu in a paper towel and sandwich it in between two plates to get rid of some of the water
   2. Dice tofu into small squares of equal size so they cook at the same rate
   3. Cook the tofu in a non stick sauté pan – it will brown as the water cooks out of the tofu and season with salt and pepper
3. Sauce
   1. Mix together the minced fresh garlic, ginger, soy sauce, hoisin sauce, lime zest, and juice
4. Veggies
   1. Sauté the white part of the green onions and bell peppers in a bit of vegetable oil
   2. Add the broccoli, carrots, and mushrooms to the pan and season until the broccoli turns bright green
   3. Season with salt and pepper
5. Final dish
   1. Add tofu into the pan with the sautéed veggies
   2. Add the sauce to coat the tofu and veggies and taste to see if the dish needs additional seasoning
   3. Top it off with freshly chopped cilantro, the tops of the green onion, taste and enjoy!