Veggie Stir Fry with Tofu and Vegetables
Ingredients
- 1 block tofu
- 2 teaspoons garlic chili sauce
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
- sliced mushrooms
- sliced onion
- broccoli
- bell pepper
- water
- sweet chili sauce
- brown jasmine rice
Preparation
Drain and press the tofu, then cut into cubes.
Add tofu cubes to a container and add 2 teaspoons garlic chili sauce, 1 tablespoon tamari, and 1 tablespoon nutritional yeast.
Seal the container and shake gently to coat the tofu completely.
Transfer the coated tofu to a lined baking sheet and bake in the oven at 400°F for 20-25 minutes.
In a pan, add sliced mushrooms and sliced onion and sauté until the onions are translucent.
Add broccoli, a splash of tamari, and 2 tablespoons of water; cover and cook until broccoli turns bright green, about 4-5 minutes.
Add bell pepper, another splash of tamari, and a splash of sweet chili sauce (about 1 tablespoon).
Sauté until the veggies are fully coated and most of the liquid cooks off, about 3 minutes.
Add the baked tofu to the pan and coat with the veggies.
Remove from heat and serve with brown jasmine rice.
