Stir Fry -- Amazing Vegan

By Steve-3

Notes: Feel free to add sliced carrots or red pepper in your stir fry. I'm not partial to them in mine, but I know they are classic stir fry additions. Also, really try to find the vacuum packed tofu! If you can't then the kind that comes in the plastic bin can be used, but it will need to be pressed for 30 minutes prior to use. I ate this on it's own, but feel free to serve over rice, quinoa, couscous, or millet.

Ingredients

• Tofu:
• 1 20 oz. package of vacuum packed extra firm tofu, cubed
• Veggies:
• 1 Tbsp. sesame oil
• 1 cup broccoli florets, chopped
• 1 cup snow peas, halved on a diagonal
• 1 cup canned baby corn, diagonally sliced
• 1 cup asparagus, diagonally sliced
• Sauce:
• 1/4 cup liquid amino acids or soy sauce
• 2 garlic cloves, minced
• 2 Tbsp. brown sugar
• 1 1/2 Tbsp. fresh ginger, minced
• 1 Tbsp. agave nectar or maple syrup
• 1 Tbsp. corn starch
• red pepper flakes

Preparation

Step 1

Preheat oven to 400 F. Dry off the tofu with a few paper towels then cube into bite size pieces. Coat a baking sheet with a nonstick cooking spray and evenly spread the tofu, so no pieces are overlapping.

Bake at 400 F for about 35 minutes until the tofu is dry and golden brown. Remove and turn off oven. Set aside until ready to use.

Meanwhile, prepare the veggies. In a large frying pan or wok, heat the sesame oil over medium-low. Then, add the veggies and saute for about 8 minutes over medium heat, stirring frequently.

While the veggies are sauteing, whisk together the sauce ingredients in a small bowl or pyrex measuring cup. Then, add to the veggies and stir well to coat. Continue to cook for about 5 minutes, then cover and cook for 3 more minutes or until the broccoli is tender. Add the baked tofu and stir well to combine.

Serve hot. This stir fry can be eaten alone as I did, or served over rice, quinoa, couscous, or millet.