Vegetable Stir-Fry with Baked Tofu
Ingredients
- 1 block tofu
- 2 teaspoons garlic chili sauce
- 1 tablespoon tamari
- 1 tablespoon nutritional yeast
- mushrooms
- onion
- broccoli
- bell pepper
- tamari
- water
- sweet chili sauce
- brown jasmine rice
Preparation
Drain and press the tofu block, then cut it into cubes.
In a container, add the tofu cubes, 2 teaspoons garlic chili sauce, 1 tablespoon tamari, and 1 tablespoon nutritional yeast.
Seal the container and shake gently to coat the tofu evenly.
Transfer the coated tofu to a lined baking sheet and bake in the oven at 400°F for 20-25 minutes.
In a pan, add sliced mushrooms and onion and sauté until onions are translucent.
Add broccoli, a splash of tamari, and 2 tablespoons water; cover the pan and cook until broccoli is bright green, about 4-5 minutes.
Add bell pepper, another splash of tamari, and about 1 tablespoon sweet chili sauce; sauté until the vegetables are fully coated and most of the liquid has cooked off, about 3 minutes.
Add the baked tofu to the pan and stir to coat.
Remove from heat and serve the mixture with brown jasmine rice.
