This vegan Asian tofu stir-fry demonstrates that you can use all kinds of vegetables to make a delicious Asian stir-fry! No baby corn on the cob? No problem! Use your extra veggies to make this healthy plant-based dinner or lunch!
- 1 cup Brown rice
- 1 block (about 11-14 oz. size) Extra Firm Tofu
- 2 tablespoons Sesame oil
- 1-½ cup Broccoli
- ½ cups Carrots, diced
- ½ Onion, chopped
- 1-½ cup Mushrooms, sliced
- 1 Zucchini, diced
- 1 Yellow squash, diced
- 2 cloves minced garlic
- ¼ cups Green onions, chopped
- 1 tbsp Sesame seeds
- FOR THE SAUCE:
- 2 cloves Garlic, finely chopped
- 2 teaspoons Ginger (fresh, grated)
- 1 tbsp Honey
- 1 teaspoon Sriracha
- 1 teaspoon Powdered red peppers
- ¼ cups Freshly squeezed lime juice always tastes better!
- ¼ cups Soya sauce
Prepare brown rice according to package directions.
Wrap the tofu in a tea towel, then place a plate on it. Let drain for 10 to 15 minutes, then remove the plate, unwrap the tofu and cut it into cubes.
In a medium bowl, combine the sauce ingredients. Put aside.
In a wok or large skillet, heat the sesame oil over medium heat. Add the tofu and sauté for 5 to 7 minutes, stirring occasionally.
Remove the tofu and put it in the bowl of sauce to marinate while the vegetables cook.
Add the broccoli and carrots to the skillet. Cook for a few minutes. Add onion, mushrooms, zucchini, yellow squash and garlic. Cook until tender or desired texture. If the vegetables cook slowly, it is useful to put a lid on the pan.
Reduce the heat to low and add the sauce and tofu to the skillet. Mix with the vegetables and heat for a few minutes until the sauce is hot.
Serve over brown rice. Garnish with chopped onions and sesame seeds. Enjoy!