Tofu Vegetable and Mushroom Stir-Fry
Ingredients
- 1 tablespoon olive oil
- 1 cup broccoli
- 1 cup mushrooms, sliced
- 15oz extra firm tofu
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 the tofu cubes for 5 to 7 minutes until the edges are brown. Be sure to press the tofu and remove excess water first.
Add the vegetables and stir to coat in oil. Cook for an additional 3 to 5 minutes until they begin to soften but are not overcooked.
Reduce the heat and pour in the sauce.
Notes
Enjoy this dish as it makes 2 servings.
