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!
2Tbspextra virgin olive oil, divided(you can also use avocado oil)
1/2small yellow onion, diced
3clovesgarlic, minced
8ozmushrooms, sliced
1/2lbasparagus, tough ends removed and chopped into 2 inch pieces
2heaping cupscabbage, chopped
sauce
3Tbspsoy sauce
1Tbspvegan mushroom oyster sauce(or regular oyster sauce if not vegan)
2 tspsesame oil
1tsppure organic cane sugar
1/2tspmushroom seasoning
1heaping tspcornstarch
3Tbspwater
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!