Veggie Stir-Fry with Baked Tofu
Ingredients
Baked tofu
- 1 block tofu
- 2 teaspoons garlic chili sauce
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
Veggie stir-fry
- Mushrooms
- Onion
- Broccoli
- Bell pepper
- Tamari (to taste)
- Water
- Sweet chili sauce (about 1 tablespoon)
Preparation
Baked tofu
Drain and press the tofu block, then cut it into cubes.
Add the tofu cubes to a container along with the garlic chili sauce, tamari, and nutritional yeast.
Seal the container and shake gently to coat the tofu evenly.
Transfer to a lined baking sheet and bake at 400°F for 20-25 minutes.
Veggie stir-fry
In a pan, sauté sliced mushrooms and onion until the onion is translucent.
Add broccoli, a splash of tamari, and 2 tablespoons of water, then cover and cook until broccoli is bright green, about 4-5 minutes.
Add bell pepper, another splash of tamari, and about 1 tablespoon of sweet chili sauce, then sauté until vegetables are coated and most of the liquid cooks off, about 3 minutes.
Add the baked tofu and stir to coat, then remove from heat.
Serving suggestions
Serve the stir-fry mixture with brown jasmine rice.
