Veggie Stir Fry with Tofu and Vegetables
Ingredients
Baked tofu
- 1 block tofu
- 2 teaspoons garlic chili sauce
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
Veggie stir fry
- sliced mushrooms
- onion
- broccoli
- bell pepper
- tamari (splash)
- water (2 tablespoons)
- sweet chili sauce (1 tablespoon)
Preparation
Drain and press the tofu, then cut into cubes.
Add tofu cubes to a container with 2 teaspoons garlic chili sauce, 1 tablespoon tamari, and 1 tablespoon nutritional yeast.
Seal the container and shake gently to coat the tofu.
Transfer to a lined baking sheet and bake at 400°F for 20-25 minutes.
In a pan, sauté sliced mushrooms and onion 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 1 tablespoon sweet chili sauce. Sauté until vegetables are coated and liquid cooks off, about 3 minutes.
Add the baked tofu and stir to coat, then remove from heat.
Serve with brown jasmine rice.
