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5
from 1 vote
Weeknight Tofu Veggie Stir-Fry
The amounts here can be adjusted to your taste and needs. This makes a big batch.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Course:
Dinner
Author:
Elizabeth Davenport & Anna Lutz
Ingredients
1
container
extra firm tofu, baked (recipe below)
2
TBS
olive oil
2
TBS
minced
fresh ginger
4-6
carrots peeled and sliced
1
large bunch of broccoli
rinsed and cut into small florets (slice the stem too and add it)
1 8
ounce
container sliced mushrooms
2
cups
or 1 small bag sugar snap peas
1 ½
cups
thawed
shelled edamame
1
bunch bok choy or 2-3 bunches baby bok choy
chopped and rinsed
1
can of baby corn
drained
Sauce
4
TBS
Hoisoin sauce
4
TBS.
rice vinegar
¼
cup
soy sauce
1
cup
water
Instructions
Mix together the hoisin sauce, soy sauce, rice vinegar and water and set aside.
Add the olive oil and ginger to a 5 quart sauté pan. Turn heat to medium - high.
Once the ginger begins to sizzle, add the mushrooms and carrots and cook while stirring for a couple of minutes.
Next add the broccoli and snap peas. Cook while stirring for another few minutes until they begin to turn bright green.
This is where I add the sauce.
Then add the thawed edamame, bok choy and baby corn and continue to cook for a few more minutes.
Last, add the baked tofu. Remove from heat.
Serve over cooked rice.
Notes
Feel free to cook the veggies longer if you like them more tender.