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Food Monster - Recipes

Crispy Tofu Vegetable Stir-Fry [Vegan]

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One of my favorite recipes to make (and eat) is a veggie stir fry. #1 because I love it, but #2 because it is so easy and I make enough that I can eat it for several meals.

Crispy Tofu Vegetable Stir-Fry [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

528

Serves

4

Cook Time

30

Ingredients

For the Sauce:

  • 3 tablespoons cornstarch
  • ¼ cup soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon rice vinegar
  • 2 tablespoons water
  • ¼ cup sugar or your preferred sweetener
  • 2 teaspoons fresh grated Ginger
  • 2 teaspoons garlic (I did not add this to the sauce, but to my veggies instead)
  • 1-2 teaspoons red pepper flakes

For the Veggies:

  • 1 medium chopped oninon
  • 1 medium seeded and chopped
  • 2 medium sliced carrots
  • 1 small broccoli head (approximately 1 1/2 cups sliced)
  • 1 1/2 cups sliced mushrooms Baby Bella
  • 3 cloves minced garlic
  •  ½ cup scallions sliced or chopped
  • 1 small can water chestnuts (optional)

For the Tofu:

  • 1 block firm or extra firm tofu pressed 2 hours
  • Cornstarch as needed
  • Bread Crumbs 1 ¼ cup
  • 2 tablespoons parsley
  • Garlic Powder 2 teaspoons
  • Salt &p pepper to taste
  • 1 cup soy milk
  • 2 tablespoons olive or coconut oil

For the Brown Rice:

  • Brown Rice 1 cup
  • Rice Milk 2 ¼ cups

Preparation

  1. Prepare the rice according to the instructions on the bag.
  2. Toss the pressed tofu in the cornstarch to coat shake off the excess.
  3. Dip in the soy milk oil mixture and then into the bread crumbs and spice mixture, air fry at 400F for 10-15 minutes or saute in a pan with a small amount of oil until crispy.
  4. Combine all the sauce ingredients and then get the veggies into a large wok or saute pan with a lid to steam over medium to high heat (I microwave the broccoli for 1-2 minutes because that takes longer to cook, then add to the rest of the veg).
  5. Once the veg is fork tender add the sauce and cook until it boils and the sauce thickens.
  6. Add the water chestnuts and scallions last then add the tofu, toss everything to coat well.

Nutritional Information

Per Serving: Calories: 528 | Carbs: 89 g | Fat: 12 g | Protein: 14 g | Sodium: 1296 mg | Sugar: 28 g

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AUTHOR & RECIPE DETAILS


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Vegan recipes from a professional baker that will make everyone the best bakers they can be. My name is Gretchen Price and I am a professional pastry chef of over 20 years. For the last 5 years, I have been sharing all the recipes from my bakery at Gretchen's Bakery.com as well as my experiences in the professional baking industry. I make it my personal mission to help make everyone the best bakers they can be by teaching the science of baking while making delicious recipes. I recently transitioned my blog to vegan to get my business life in alignment with my personal beliefs. GoVEG!


 

 

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0 comments on “Crispy Tofu Vegetable Stir-Fry [Vegan]”

Click to add comment
carmen becker
2 Months Ago

FOR THE VEGGIES-------THE FIRST INGREDIENT IS ONE MEDIUM CHOPPED ONION
THE SECOND IS ONE MEDIUM SEEDED AND CHOPPED (WHAT VEGGIE IS THIS?)

THANK YOU


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