Tofu, Vegetable, and Mushroom Stir-Fry
Ingredients
- 1 tablespoon olive oil
- 1 cup broccoli
- 1 cup mushrooms, sliced
- 15oz extra firm tofu, chopped into 1-inch cubes
Sauce
- 1 1/2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon ginger paste
- 2 tablespoons garlic chili sauce (or sriracha)
- 2 teaspoons arrowroot starch
Preparation
Mix the ingredients for the sauce together, then set aside.
Set a nonstick skillet on medium-high heat and cook tofu cubes for 5 to 7 minutes until the edges are brown. Be sure to press tofu and remove excess water first.
Add veggies and stir to coat in oil until they begin to sear. Cook for an additional 3 to 5 minutes until the veggies begin to soften but are not overcooked.
Reduce the heat and pour in the sauce. Enjoy.
