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
Coat the cubed tofu with cornstarch and set aside
Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat
Add minced garlic and sliced onion, sauté until fragrant and softened
Add carrot and broccoli florets, stir-fry for a few minutes until they begin to soften
Add bell pepper and sugar snap peas, continue stir-frying until all vegetables are tender-crisp
In a small bowl, mix soy sauce, vegetable broth, rice vinegar, maple syrup, and sriracha sauce
Push vegetables to the side and add the coated tofu to the pan, cook until tofu is golden brown
Pour the sauce mixture over the tofu and vegetables, stir to combine and heat through
Season with salt and pepper to taste
Serve immediately over cooked rice or noodles
