Fresh and Simple Tofu and Veggie Stir Fry
Does exactly what is says on the tin - fresh & simple! Use up your favourite vegetables, and a great way to use up leftovers. This recipe uses broccoli, onions, chickpeas & water chestnuts.
Ingredients
- Veggies of your choice
- 3/4 cup Rice or rice noodles
- 400 g Firm tofu cubed
- 2 splash avocado oil
- 2 tbsp Soy sauce
- 1/2 inch Fresh ginger peeled chopped
- 1 clove Fresh garlic chopped
- Chili paste
- 2 tsp Sesame oil
- 2 Shallots
- 1 tbsp Sesame seeds
Instructions
- Start by cooking your rice.
- Next the veggies. Heat up a wok or large pan and add a splash of cooking oil (we use avocado oil). Add the onions and let them cook a minute before mixing in the rest of your veggies.
- In a cast iron pan heat cooking oil on medium and add the cubed tofu. Flip the tofu on all sides if you desire browning.
- Make the dressing while everything is cooking: Finely chop up ginger, garlic and shallot and place it in a small bowl. Mix in a generous portion of soy sauce and ~2tsp of sesame oil (add optional chili spice).
- Once the tofu is browned and cooked to your liking and veggies are nearly done, add the tofu and dressing to the veggies.
- Serve veggies and tofu on top of rice. Top with sesame seeds.
Notes
Fancy additions- (ok, they’re not too fancy.. but some variations)– add pineapple for additional sweetness or try water chestnuts for some extra crunch. We will also top the stir fry with roasted chickpeas for more protein.
Nutrition
Calories: 521kcalCarbohydrates: 67gProtein: 26gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gSodium: 1021mgPotassium: 233mgFiber: 4gSugar: 3gVitamin A: 1IUVitamin C: 3mgCalcium: 324mgIron: 4mg
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