Stir-Fried Tofu with Vegetables
Submitted by Poulsbogal
Quick stir-fried tofu with broccoli, cauliflower, mushrooms, snap peas and bean sprouts in a tamari-rice syrup glaze. A 20-minute vegan weeknight dinner over jasmine rice.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
20 minTwenty minutes, one wok, and a rainbow of vegetables. That’s the whole pitch for this stir-fried tofu, and it delivers.
Firm tofu joins broccoli, cauliflower, carrots, bell peppers, mushrooms, snap peas, and mung bean sprouts in a screaming-hot wok, all tossed in a simple glaze of tamari and brown rice syrup that clings to every piece.
The key is high heat and fast movement. Each vegetable hits the wok at the right moment so everything finishes tender-crisp, never soggy.
Pile it over steaming jasmine rice for a plant-powered dinner that satisfies without weighing you down.
Pro Tips
- Press your tofu first. Wrap it in a clean towel and weight it for 15 minutes. Drier tofu browns better and absorbs more sauce.
- Have everything prepped before you turn on the heat. Stir-frying moves fast. Once the wok is hot, there’s no time to chop.
- Add vegetables in order of density. Carrots and cauliflower go in first, delicate sprouts and peas go in last.
Ingredients
Directions
Mix tamari, syrup and pepper and set aside.
In a wok, heat oil over high heat for 1 minute.
Stir-fry onions and garlic for 2 minutes.
Add carrots, bell pepper and cauliflower.
Stir-fry for 1 to 2 minutes.
Add a little water if necessary to prevent sticking.
Add broccoli and mushrooms and stir-fry for 1 minute.
Add peas, sprouts and tofu and stir-fry for 1 minute.
Stir in tamari mixture. Reduce heat to medium and cook for another 2 minutes. The vegetables should be tender crisp. Serve hot, over rice.
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