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!
Video
Notes
Where to Buy Items