This quick and easy dish taken from “SmartintheKitchen.com” can be served alone or over rice or noodles. I added baked tofu (using the Easiest Crispy Tofu Recipe) but you could serve it with your favorite protein substitute (like seitan, etc.). Use fresh vegetables if you have then (like peppers, mushrooms, carrots, asparagus, etc) – but frozen stir fry mix is just as good and faster. This recipe takes about 20 minutes – but add another 25 – 30 minutes if making the crispy tofu too. Serves 4 – 6
- 1 Tbsp coconut oil or avocado oil
- 1 package frozen stir fry mix, without sauce
- 1 package frozen broccoli, without sauce
- 5 green onions, cut on diagonally into then slices
- 1-inch piece of ginger, peeled and finely grated (I use ginger paste from a tube – available at Aldi)
- 3 garlic cloves, minced (about 1 Tbsp)
- 1/3 cup tamari (gluten-free soy sauce), soy sauce or coconut aminos (or more to taste)
- Sesame seeds, cilantro leaves or green onion (optional garnish)
Crispy Tofu Ingredients:
- 1 14 oz block of Extra Firm Tofu (if using)
- 2 Tbsp of Nutritional Yeast
- 1 Tbsp Reduced-sodium Soy Sauce or Tamari
- If using crispy tofu – follow directions below (takes 45+ minutes – but can be baking while you make the vegetable stir fry).
- In a large fry pan over medium-high heat, add 2 Tbsp coconut oil or avocado oil.
- Add green onions, ginger and garlic and sauce until fragrant, about 2 minutes.
- Add both bags of frozen vegetables and cook until tender. Don’t worry about defrosting them, just add them frozen and let the pan do the work.
- Once vegetables have softened and thawed, add the tamari or soy sauce and taste for seasoning.
- Add crispy tofu if it is ready (see recipe below).
- Garnish with sesame seeds, fresh green onion slices or cilantro if you’d like.
Instructions for “the Easiest Crispy Tofu Recipe” (taken from “FrommyBowl.com“)
I don’t often make tofu to be perfectly honest (it tends to be mushy). The good news is – I finally found a very easy and fool-proof way to make crispy tofu that actually tastes good!
- Preheat the oven to 425 degrees
- Cut tofu into 16 cubes (about 1″)
- Add tofu to a large bowl and add 1 Tbsp of Soy Sauce or Tamari toss with spatula.
- Add Nutritional Yeast and gently mix until coated (add more Nutritional Yeast or extra seasoning to taste.
- Transfer coated tofu cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack to the oven for 20 minutes, then carefully flip the cubes. Bake for another 20 – 30 minutes, depending on how crispy you like your tofu. Leftovers will last in the fridge for up to one week.
One thought on “Quick Vegetable Stir Fry”
Sure looks tasty!
LikeLiked by 1 person