Cooked - Simple Oil-free Veggie Stir Fry

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Simple Oil-free Veggie Stir Fry

4.0

7 ounces baked tofu (savory, or 7-8 ounces super firm tofu, cubed)

1 cup shiitake mushrooms (sliced, or other mushrooms)

1 onion (medium, chopped)

3 cups broccoli (chopped, or other veggies)

3 cups cabbage (chopped, or other veggies)

½ cup peas (snow or sugar peas in pod, sliced, or other veggies)

⅓ cup celery (chopped, or other veggies)

3 cloves garlic (minced)

1 tablespoon nut butter (or tahini (I used almond butter here))

1 tablespoon miso paste (I used chickpea miso here)

2 teaspoons maple syrup (or date syrup)

1 teaspoon coconut aminos (or tamari or soy sauce)

1 lime (juiced (about 3 tablespoons), plus zest if desired)

½ teaspoon ginger powder (optional)

Peanuts (or other nuts)

Sesame seeds

Scallions

Cilantro

Ginger

Hot sauce

Preheat the pan over medium heat on the stove.
Air fry tofu at 425 degrees for 5 minutes, or bake in an oven for 10-15 minutes, until golden.
Add the onion and mushrooms to the pan, stirring occasionally for a few minutes until starting to brown.
While the veggies are cooking, stir together the sauce ingredients.
Add the broccoli and continue stirring a couple minutes, then add the cabbage, peas, celery, and garlic. Stir a few minutes until the broccoli is bright green and the other veggies have softened a bit.
Remove from heat and add the sauce, stirring to coat the veggies. Then add the tofu and stir until well combined.
Serve on its own or with noodles, rice, or quinoa. Storing in individual containers in the fridge provides an easy grab & go meal, since this stir fry is delicious hot or cold.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 45 weeks ago

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