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Vegan Vegetable Stir Fry

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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method Video Notes

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

Method
 

  1. Chop up the scallions and mince the garlic and ginger. Set aside.
  2. Chop up the red bell pepper and shiitake mushrooms. Set aside.
  3. 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.
  4. To make the sauce add the tamari sauce, rice vinegar, water, and sesame oil to a small bowl and set aside.
  5. Add water to a medium sauce pan and boil. Add in the broccoli and cook for about 4 - 6 minutes. Strain and set aside.
  6. Heat a large saute pan on medium heat. Add in the olive oil.
  7. Add in the garlic, scallions and ginger and saute until garlic has browned.
  8. Add in the red bell peppers, shiitake mushrooms and snow peas and cook till vegetables of soften about 4 - 6 minutes.
  9. Add in the cooked broccoli and tofu and mix in with the other vegetables.
  10. Pour the sauce over the vegetables and mix well.
  11. Sprinkled on the arrowroot starch and mix. Sprinkle on some black pepper to taste.
  12. Serve hot with rice and enjoy!

Video

Notes

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