Veggie Stir Fry
Ingredients
- for tofu
- 1 block tofu
- 3 tbsp cornstarch
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- for stir fry
- 1 red bell pepper
- 1 yellow pepper
- 1 cup grated carrots
- 1 cup asparagus
- 1 cup broccoli
- 1 cup mushrooms
- 1/2 chopped yellow onion
- 1/2 cup chopped spring onion
- for sauce
- 1/4 cup @bragglivefoodproducts liquid aminos
- 3 tbsp maple syrup
- 1 tbsp bragg extra virgin olive oil
- 1 tbsp bragg apple cider vinegar
- 3 cloves minced garlic
- 1 tbsp grated ginger
- 1-1/2 tbsp cornstarch
Preparation
Tofu:
Start by draining the extra water from the tofu and chopping it into cubes
Then mix the cornstarch, garlic powder, salt and pepper into a bowl and coat each piece of tofu in the mixture
Add all of the tofu to a pan with some olive oil and cook it until all of the pieces are crispy
Set the tofu aside
Sauce:
Combine the liquid aminos, maple, olive oil, acv, garlic, ginger, and corn starch
You can combine it to a bowl, or blend it in a food processor to make it even easier
To a pan, add in all of the veggies, along with the sauce
Cook until the veggies have softened up a bit
Then turn off the heat and add in the tofu