Refreshing Bites This recipe is vegan and gluten-free. I love ordering the vegetable stir fry whenever we’d go to Chinese restaurants. Though it’s high in sodium and preservatives from the sauces and canned vegetables. I’ve simplified the ingredients with fresh vegetables and reduced the sodium but it is still packed with flavor. I’ve added broccoli, sugar snap peas, red pepper, ginger, shiitake mushrooms, scallions, and garlic. I add in tofu for some extra protein. With soy products it’s best to buy ones that are organic or non-gmo since regular soy is genetically modified. If you have a soy allergy you can replace it with other great vegan proteins like chickpeas, Lima beans, or cashews, which would work with this recipe.
How to Video
Let’s Cook!
What you’ll need:
- 7 oz organic firm tofu (about half a package) (can also use chickpeas, lima beans, or cashews)
- 1 tbsp olive oil
- 4 cloves garlic
- 4 scallions
- 1 1/2 tbsp grated ginger
- 10 oz organic broccoli
- 1 red bell pepper
- 1 cup snow peas or sugar snap peas
- 1 cup shiitake mushrooms
- 1 tsp Arrowroot Starch (can also use cornstarch or potato starch)
- pepper to taste
- Sauce
- 1/4 cup Tamari sauce can also use soy sauce if not avoiding gluten
- 2 tbsp Rice Vinegar
- 1 tsp Sesame Oil
- 3 tbsp water
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Chop up the scallions and mince the garlic and ginger. Set aside.
Chop up the red bell pepper and shiitake mushrooms. Set aside.
Chop the tofu into cubes and put it in an air fryer for 7- 8 minutes at 400°F until sides get slightly golden. You can also saute tofu over the stove. Add a tablespoon of oil in a saute pan and cook each side over medium heat for about 3-4 minutes until sides golden in color.
To make the sauce add the tamari sauce, rice vinegar, water, and sesame oil to a small bowl and set aside.
Add water to a medium sauce pan and boil.
Add in the broccoli and cook for about 4 – 6 minutes. Strain and set aside.
- Heat a large saute pan on medium heat. Add in the olive oil.
- Add in the garlic, scallions and ginger and saute until garlic has browned.
- Add in the red bell peppers, shiitake mushrooms and snow peas and cook till vegetables of soften about 4 – 6 minutes.
Add in the cooked broccoli and tofu and mix in with the other vegetables.
Pour the sauce over the vegetables and mix well.
Sprinkled on the arrowroot starch and mix.
Sprinkle on some black pepper to taste.
Serve hot with rice and enjoy!
Vegan Vegetable Stir Fry
Ingredients
- 7 oz organic firm tofu (about half a package) (can also use chickpeas, lima beans, or cashews)
- 1 tbsp olive oil
- 4 cloves garlic
- 4 scallions
- 1 1/2 tbsp grated ginger
- 10 oz organic broccoli
- 1 red bell pepper
- 1 cup snow peas or sugar snap peas
- 1 cup shiitake mushrooms
- 1 tsp arrowroot starch can also use cornstarch or potato starch
- pepper to taste
- Sauce
- 1/4 cup tamari can also use soy sauce if not avoiding gluten
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 3 tbsp water
Instructions
- Chop up the scallions and mince the garlic and ginger. Set aside.
- Chop up the red bell pepper and shiitake mushrooms. Set aside.
- Chop the tofu into cubes and put it in an air fryer for 7- 8 minutes at 400°F until sides get slightly golden. You can also saute tofu over the stove. Add tbsp of oil in a saute pan and cook each side over medium heat for about 3-4 minutes until sides golden in color.
- To make the sauce add the tamari sauce, rice vinegar, water, and sesame oil to a small bowl and set aside.
- Add water to a medium sauce pan and boil. Add in the broccoli and cook for about 4 – 6 minutes. Strain and set aside.
- Heat a large saute pan on medium heat. Add in the olive oil.
- Add in the garlic, scallions and ginger and saute until garlic has browned.
- Add in the red bell peppers, shiitake mushrooms and snow peas and cook till vegetables of soften about 4 – 6 minutes.
- Add in the cooked broccoli and tofu and mix in with the other vegetables.
- Pour the sauce over the vegetables and mix well.
- Sprinkled on the arrowroot starch and mix. Sprinkle on some black pepper to taste.
- Serve hot with rice and enjoy!
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