Veggie Tofu Stir Fry
Veggie Tofu Stir Fry
Every couple of weeks I do a refrigerator clean out and use all the leftover raw vegetables to make a stir fry. My kids love it because I also add some great sauce, some nuts, and some tofu. You can really use any and all vegetables for this recipe!
Ingredients
- 1 package tofu, (firm)
- 1/2 cup cashews, (raw)
- 1/3 cup gluten-free soy sauce
- 3 tablespoons water
- 2 tablespoons dry sherry or Chinese rice wine
- 1 teaspoon Asian sesame oil
- 1/3 cup hoisin sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon red pepper chili flakes
- 1/4 teaspoon dry mustard powder
- 2 tablespoons peanut oil
- 4 cups broccoli, (cut into 1-inch florets)
- 2 cups asparagus, (ends removed)
- 2 cups snow peas
- 1 cup water chestnuts or 1 8-ounce can, (sieved)
- 1 red bell pepper, (thinly sliced)
- 3 cloves garlic, (finely chopped)
- 1 tablespoon fresh ginger, (grated)
- 3 scallions, (thinly sliced, white/light green and dark green parts separated)
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 350 degrees F.
- Drain and rinse tofu, then pat dry.
- Slice tofu horizontally in half, then cut vertically into quarters, then cut crosswise.
- Line the baking sheet, place tofu on a sheet, and bake for 30 minutes.
- While tofu is baking, in a skillet over medium heat, dry roast cashews until fragrant and light brown (about 5 minutes). Set aside.
- In a small bowl, whisk soy sauce, water, dry sherry or Chinese rice wine, sesame oil, hoisin sauce, cornstarch, red pepper flakes, and dry mustard together. Set aside.
- In a large skillet, bring 1 inch of water to a rapid boil.
- Add broccoli and cook until tender and crisp (about 2-3 minutes).
- Strain broccoli in a colander, then run under cold water to stop the cooking process. Set aside and allow to fully drain.
- Wipe the skillet dry and add 2 tablespoons peanut oil, then heat over high heat.
- Add asparagus, snow peas, water chestnuts, and red peppers, then cook until peppers are softened (about 2-3 minutes), stirring occasionally.
- Add garlic and ginger, then cook until fragrant (about 30 seconds), stirring constantly.
- Return broccoli and baked tofu to pan and cook until warmed through (about 1 minute).
- Add reserved sauce, tossing, and cook until sauce is thickened and vegetables are evenly coated (about 30 seconds).
- Transfer to serving dish and sprinkle with dark green scallions.
- Serve with rice if desired.
Sonia Gulhati
My family and I loved the Veggie Tofu Stir Fry! This was the first time I was able to get them to eat tofu happily. Baking the tofu in the oven is a great idea. Very flavorful. Thanks!
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