|Nutritional Guidelines (per serving)|
|Servings: serves 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 13g||46%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for an easy Chinese-style vegetarian and vegan vegetable stir-fry with tofu is made in a light and delicious ginger sauce. Feel free to add in whatever vegetables you happen to have on hand, just about any kind of veggie will work for this quick and easy stir-fry recipe. You could also omit the tofu, or use seitan or tempeh instead.
- 1 block tofu (firm or extra-firm)
- 3/4 cup soy sauce
- 1/2 cup lemon juice
- 1 tablespoon fresh ginger (grated or minced)
- 2 tablespoons vegetable oil (or olive oil)
- 1/2 cauliflower (chopped)
- 1 bunch broccoli (chopped)
- 2 carrots (sliced)
- 1 onion (chopped)
- 1 bell pepper (any color, sliced)
- 1 cup snow peas
- 1 cup mushrooms (sliced, any kind)
- 3 green onions (scallions, sliced)
- 1 cup rice (pre-cooked)
Gather the ingredients.
First, prepare your tofu. Like most vegan tofu recipes, this one will taste best if you press the tofu first.
Once pressed, cut into 1-inch cubes.
In a large shallow bowl, whisk together the soy sauce, lemon juice, and ginger.
Marinade the tofu in this sauce for at least 1 hour.
In a wok or a large skillet, add the oil and cook the cauliflower, broccoli, carrots, onion, bell pepper, and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions, and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft.
Add the rice and cook just until heated through and well mixed.
Serve and enjoy!
Like this recipe?
Loving this vegetarian and vegan tofu recipe? Here's some more incredible things you can do with tofu: