Vegan Tofu and Vegetable Stir-Fry
Ingredients
- 200g firm tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1/4 cup vegetable broth
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sriracha sauce
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
Preparation
Heat vegetable oil in a wok or large skillet over medium-high heat
Add garlic and onion, stir-fry for 1-2 minutes until fragrant
Add cubed tofu and cook until lightly browned on all sides
Add bell pepper, carrot, broccoli, and sugar snap peas; stir-fry for 3-5 minutes until vegetables are tender-crisp
In a small bowl, whisk together soy sauce, cornstarch, sesame oil, vegetable broth, rice vinegar, maple syrup, and sriracha sauce
Pour the sauce mixture over the tofu and vegetables, stirring to coat evenly, and cook for 2-3 minutes until the sauce thickens
Season with salt and pepper to taste
Serve immediately over cooked rice or noodles
