Vegan Gluten-Free Veggie Stir Fry
Ingredients
Tofu
- 1 block tofu
- 3 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Vegetables
- 1 red bell pepper
- 1 yellow pepper
- 1 cup grated carrots
- 1 cup asparagus
- 1 cup broccoli
- 1 cup mushrooms
- 1/2 yellow onion, chopped
- 1/2 cup spring onion, chopped
Sauce
- 1/4 cup Bragg Liquid Aminos
- 3 tbsp maple syrup
- 1 tbsp Bragg Extra Virgin Olive Oil
- 1 tbsp Bragg Apple Cider Vinegar
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1-1/2 tbsp cornstarch
Preparation
Drain the extra water from the tofu and chop it into cubes.
Mix the cornstarch, garlic powder, salt, and pepper in a bowl and coat each piece of tofu in the mixture.
Add the tofu to a pan with olive oil and cook until crispy, then set aside.
Combine the liquid aminos, maple syrup, olive oil, apple cider vinegar, garlic, ginger, and cornstarch in a bowl or blend in a food processor.
Add all the vegetables and the sauce to a pan.
Cook until the vegetables have softened up a bit.
Turn off the heat and add in the tofu.
Pair with rice or noodles and enjoy.
