Tofu Vegetable and Mushroom Stir-Fry
Ingredients
- 1 tablespoon olive oil
- 1 cup broccoli
- 1 cup mushrooms, sliced
- 15 oz extra firm tofu
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 tofu and remove excess water first.
Add the vegetables and stir to coat in oil; cook for an additional 3 to 5 minutes until they begin to soften but are not overcooked.
Reduce the heat and pour in the sauce, heat through, and serve.
