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