Veggie & Tofu Stir Fry

 

INGREDIENTS
  

  • 1 recipe crispy pan fried tofu
  • ½ cup snow peas, fresh or frozen
  • ½ cup broccoli florets
  • 2-3 tablespoon olive oil
  • ½ of a medium brown onion, cubed
  • 2 medium to large garlic cloves, minced
  • ½ of a bell pepper, tricolor or red and yellow mix
  • 1 pinch of salt
  • 8 oz Shimeji mushrooms
  • Black pepper to taste
  • Scallions for serving
  • Sesame seeds for serving
  • Lime wedges for serving

Stir Fry Sauce

  • 3 tablespoon room temp water
  • 3 tablespoon low sodium gluten free soy sauce
  • 1 tablespoon maple syrup
  • 2 teaspoon white rice vinegar
  • 2 teaspoon sesame oil, toasted
  • 1 tablespoon cornstarch

INSTRUCTIONS
 

  • Make my Tofu recipe with or without sauce.
    1 recipe crispy pan fried tofu
  • Combine all the stir fry sauce ingredients in a medium bowl.
    3 tablespoon room temp water,3 tablespoon low sodium gluten free soy sauce,1 tablespoon maple syrup,2 teaspoon sesame oil,1 tablespoon cornstarch,2 teaspoon white rice vinegar
  • In a medium cast iron skillet or wok over medium-high heat add olive oil. Once the oil is hot saute the veggies with a pinch of salt and black pepper for 3-4 minutes until just lightly softened.
    ½ cup snow peas,½ cup broccoli florets,2-3 tablespoon olive oil,½ of a medium brown onion,2 medium to large garlic cloves,½ of a bell pepper,1 pinch of salt,Black pepper to taste,8 oz Shimeji mushrooms
  • Mix in cooked tofu along with the stir fry sauce. Saute until sauce has thickened.
  • Drizzle freshly squeezed lime juice for serving.
    Lime wedges for serving
  • Top with scallions and sesame seeds and serve with rice (white or brown rice) or noodles right away.
    Scallions for serving,Sesame seeds for serving
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