veggie & tofu stir fry
This veggie & tofu stir fry has a super flavorful sauce and it's so easy to make!
Servings 2 large
Ingredients
stir fry sauce (makes 1 ½ cups)
- ½ C low-sodium soy sauce or tamari
- ½ C peanut butter
- ¼ C mushroom broth
- 1 tablespoon lemon juice
- ½ teaspoon red chili flakes
- small handful cilantro
stir fry
- ½ C sliced white onion
- 5 garlic cloves, minced
- 2 tablespoon minced ginger
- 2 tablespoon vegetable oil
- 8 oz cremini mushrooms, sliced
- 1 red pepper, sliced
- 2 C broccoli florets (about 1 bunch)
- 2 green onions, finely chopped (divide white and green parts)
- 2 C cooked jasmine rice, for serving
- 1 C crispy tofu cubes (prepped ahead)
Instructions
- Blend all the sauce ingredients in a blender and set aside.
- Heat a large pan over medium-high heat with vegetable oil. Add in the sliced white onion and cook for 2 minutes. Lower heat to medium and add the ginger, garlic, and white parts of the green onion and sauté for 2 more minutes. Then add mushrooms and cook down for about 3 minutes.
- Then turn heat back up to medium-high and add sliced peppers and broccoli. Toss occasionally while frying for another 3 minutes.
- Add in all the sauce and stir to combine for 1 minute with the heat turned off. Your pan should be quite hot so you can allow it to thicken and coat the veggies off the heat.
- Plate with cooked jasmine rice, top with the stir fry and a large handful of crispy tofu cubes.
