Vegan Stir-Fry

local_grocery_store Ingredients

• 1 block Firm tofu, pressed and cubed
• 2 cups Broccoli, cut into florets
• 1 Carrot, julienned
• 1 Red bell pepper, sliced
• 1 cup Snap peas, trimmed
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Soy sauce, low-sodium
• 1 tablespoon Sesame oil
• 2 tablespoons Rice vinegar
• 1 tablespoon Maple syrup
• 1 tablespoon Cornstarch, dissolved in 2 tablespoons water
• 4 cups Cooked rice
• 2 Green onions, sliced, for garnish
• 1 tablespoon Sesame seeds, for garnish

restaurant_menu Method

1. 1.In a large pan or wok, heat the sesame oil over medium heat.
2. 2.Add the tofu and cook until golden brown, about 5 minutes. Remove from the pan and set aside.
3. 3.In the same pan, add the broccoli, carrot, bell pepper, snap peas, garlic, and ginger. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
4. 4.In a small bowl, whisk together the soy sauce, rice vinegar, and maple syrup. Pour the sauce over the vegetables and stir to coat.
5. 5.Add the cornstarch mixture to the pan and cook for 1-2 minutes, or until the sauce has thickened.
6. 6.Return the tofu to the pan and toss to combine with the vegetables and sauce.
7. 7.Serve the stir-fry over cooked rice and garnish with sliced green onions and sesame seeds.

lightbulb_outline Tips

• chevron_rightFeel free to customize your stir-fry with your favorite vegetables.
• chevron_rightFor added protein, you can add edamame or chickpeas to the stir-fry.
• chevron_rightIf you like spicy food, add some sriracha or red pepper flakes to the sauce.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.