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Vegetable-and-Tofu-Stir-Fry

Veggie Stir-Fry

The best thing about having a quick and easy “go-to” stir-fry recipe is that you can always substitute whatever veggies you have on hand and dinner is ready in a snap!

Ingredients

Sauce

  • 1 tablespoon cornstarch or arrowroot powder
  • 2 tablespoons cold water
  • 60 milliliters (1/4 cup) vegetable broth
  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice wine vinegar (you can substitute lemon or lime juice if needed)
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper flakes

Stir-Fry

  • 1 block of fresh, water-packed tofu (firm or extra-firm), cut into cubes, or 1 bag (about 250g) of vegan chicken strips
  • cornstarch or arrowroot powder (only if using tofu)
  • Salt and pepper, to taste
  • vegetable oil, divided
  • yellow onion, sliced
  • baby carrots, sliced
  • minced ginger
  • garlic cloves, minced
  • (2 cups) broccoli florets
  • Half of a yellow bell pepper, cut into small pieces
  • Half of a red bell pepper, cut into small pieces

Instructions

  1. Make the sauce. In a medium size bowl, whisk together the cornstarch and cold water. Add the remaining sauce ingredients and whisk to combine. Set aside.
  2. Add one tablespoon of oil to a large skillet or wok and heat over medium-high heat.
  3. If you’re using tofu, toss the cubes with cornstarch or arrowroot powder.
  4. Add the coated tofu or vegan chicken to the skillet and season with salt and pepper. Don’t crowd the pan—cook in batches if necessary.
  5. Cook for 3 to 5 minutes or until cooked through and golden brown. Tip: Let it sit for the first 2 to 3 minutes without stirring to help it brown and prevent sticking. This helps it brown and avoid sticking. Remove from the pan and set aside.
  6. Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Add the onion, carrots, garlic, and ginger. Sauté until fragrant, about 2 minutes.
  7. Add the broccoli and bell pepper and cook, stirring occasionally, until crisp-tender.
  8. Add the chicken or tofu back into the skillet and stir to combine.
  9. Whisk the stir-fry sauce and pour it over the chicken and vegetables. Stir gently to combine.
  10. Bring to a boil, stirring occasionally, and let simmer for 1 minute.
  11. Serve with brown or white rice.

Notes

You can change the mix of veggies to suit your taste. Suggestions: Zucchini, Cauliflower, Bok Choy, Snow Peas, Baby Corn

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