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!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Allergens: Nuts, Soy
- Servings: 4
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
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Preheat oven to 350 degrees F.
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Drain and rinse tofu, then pat dry.
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Slice tofu horizontally in half, then cut vertically into quarters, then cut crosswise.
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Line the baking sheet, place tofu on a sheet, and bake for 30 minutes.
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While tofu is baking, in a skillet over medium heat, dry roast cashews until fragrant and light brown (about 5 minutes). Set aside.
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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.
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In a large skillet, bring 1 inch of water to a rapid boil.
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Add broccoli and cook until tender and crisp (about 2-3 minutes).
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Strain broccoli in a colander, then run under cold water to stop the cooking process. Set aside and allow to fully drain.
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Wipe the skillet dry and add 2 tablespoons peanut oil, then heat over high heat.
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Add asparagus, snow peas, water chestnuts, and red peppers, then cook until peppers are softened (about 2-3 minutes), stirring occasionally.
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Add garlic and ginger, then cook until fragrant (about 30 seconds), stirring constantly.
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Return broccoli and baked tofu to pan and cook until warmed through (about 1 minute).
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Add reserved sauce, tossing, and cook until sauce is thickened and vegetables are evenly coated (about 30 seconds).
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Transfer to serving dish and sprinkle with dark green scallions.
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Serve with rice if desired.