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–+ servings

Veggie Tofu Stir Fry

5 from 1 vote
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!
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

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.

Bon appétit!