Tofu and Vegetable Stir Fry (vegan, healthy, easy)
This tofu and vegetable stir fry is a flavorful and easy meal for those busy weeknights. The vegetables and tofu are coated in this delicious savory soy sauce and pairs wonderfully with some rice. You can use whatever veggies you have in your fridge too!
My mom would always make stir fries for dinner when I was a kid. She would use whatever she had in the fridge and the classic asian, almost gravy like, sauce. We would eat it with rice and it would always hit the spot. It was healthy, fast, and delicious.
If you make this tofu and vegetable stir fry, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!
Tofu and Vegetable Stir Fry (vegan, healthy, easy)
This tofu and vegetable stir fry is a flavorful and easy meal for those busy weeknights. The vegetables and tofu are coated in this delicious savory soy sauce and pairs wonderfully with some rice. You can use whatever veggies you have in your fridge too!
Print Recipe
Ingredients
- 1 lb tofu, pressed and cubed (16 oz)
- 2 Tbsp extra virgin olive oil, divided (you can also use avocado oil)
- 1/2 small yellow onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 lb asparagus, tough ends removed and chopped into 2 inch pieces
- 2 heaping cups cabbage, chopped
sauce
- 3 Tbsp soy sauce
- 1 Tbsp vegan mushroom oyster sauce (or regular oyster sauce if not vegan)
- 2 tsp sesame oil
- 1 tsp pure organic cane sugar
- 1/2 tsp mushroom seasoning
- 1 heaping tsp cornstarch
- 3 Tbsp water
- dash of white pepper
Instructions
- Press tofu for 20-30 minutes. Cut tofu into 1 inch cubes.
- Make the sauce by combining all the sauce ingredients into a small bowl. Stir until well combined. Set aside.
- In a large wok, heat 1 Tbsp of olive oil or avocado oil over medium high heat. Add the tofu and pan fry until golden on all sides. Remove from the wok and set aside.
- In the same wok, heat the other 1 Tbsp of olive oil over medium high heat. Add the onions and saute until it starts to brown. Add the mushrooms and saute until they soften, about 3-5 minutes.
- Add the garlic, asparagus, and cabbage. Saute until vegetables are cooked through, about 3-4 minutes.
- Add the tofu back into the wok and pour the sauce in. Saute for another 2 minutes. Taste and adjust seasonings if needed. Serve hot with rice. Enjoy!
Servings: 4
