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