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