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Broccoli, Green Bean, and Tofu Stir-fry [Vegan]
This stir-fry is so fresh and crisp. There are no mushy veggies here! The sauce makes just enough to coat the veggies, but not drown them. Broccoli and green beans are two of the vegetables that some kids happily eat time and time again, but you can swap in zucchini... Read More
Ingredients You Need for Broccoli, Green Bean, and Tofu Stir-fry [Vegan]
How to Prepare Broccoli, Green Bean, and Tofu Stir-fry [Vegan]
- Make the tofu as directed and set aside. There’s no need to wash the pan since you’ll use it again.
- Whisk together the tamari, water, rice vinegar, maple syrup, and sesame oil in a small bowl. Set aside.
- Using the same pan you used to make the tofu or another large pan, heat to medium heat and add the tablespoon of olive oil. Sauté the onion for 3 to 4 minutes until soft. Add the garlic and ginger and sauté for 1 to 2 minutes until fragrant. Add the cornstarch and stir well to coat.
- Add the tamari mixture while whisking continuously until a smooth sauce is formed. Increase the heat to high and bring to a low bubble and then decrease the heat to medium-low. Add the broccoli and greens beans and cook for 1 to 2 minutes to heat through. Add the tofu back to the pan and stir to coat.
- To finish, sprinkle with sesame seeds and add a dash of sriracha, if desired.
Notes
The sauce makes just enough to coat the tofu and veggies. If you choose to serve it with rice or noodles, you may want to double the sauce.
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