Tofu Vegetable and Mushroom Stir-Fry
Ingredients
- 1 tablespoon olive oil
- 1 cup broccoli
- 1 cup mushrooms, sliced
- 15 oz extra firm tofu, chopped into 1-inch cubes
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 until they begin to sear. Cook for an additional 3 to 5 minutes until the vegetables begin to soften but are not overcooked.
Reduce the heat and pour in the sauce. Enjoy!
Notes
This recipe makes 2 servings.
