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Easy Weeknight Stir Fry [Vegan]


Scale

Ingredients

Base

  • 1 block of tofu
  • 1/2 cup of quick cook brown basmati rice

  • 3 cloves of garlic, minced
  • 1/4 of a yellow onion, diced
  • 1 head of broccoli, chopped
  • 1 head of bok choy

  • 1 medium carrot, shredded
  • 1/2 cup of shitake mushrooms

Sauce

  • 2 tbs of coconut aminos
  • 1 tbs of miso paste
  • 1/2 tbs of sriracha
  • 1 tbs of maple syrup
  • Juice from 1/2 lime

Spices for tofu

  • 1/8 tbs of garlic salt
  • 1/4 tbs of onion powder
  • 1/8 tbs of black pepper


Instructions

  1. In a large pan/wok, sauee garlic and onions with a water until translucent.
  2. Begin cooking rice according to package instructions. I prefer quick cook rice because it’s…quick!
  3. Add mushrooms, cauliflower, broccoli, shredded carrots, bok choy to the wok with 1/4 cup of water and cover. Steam on medium heat for 7 minutes.
  4. In another pan, add cubed tofu and give it a quick spray of olive oil. Add spices evenly and sautee until edges are crispy, shaking the pan occasionally to ensure all sides are cooked. This takes about 10 minutes.
  5. Make sauce by combining coconut aminos, miso paste, sriracha, maple syrup, and lime juice. I shook it up in a mason jar until it was uniform. Break up the miso paste with a fork if it is not dissolving.
  6. Add everything together in the wok and toss. Satuee for a few more minutes to crisp up the glaze. 
  7. Add salt and pepper to taste.
  8. Enjoy!


Nutrition

  • Calories: 361
  • Sugar: 13g
  • Sodium: 705mg
  • Fat: 10g
  • Carbohydrates: 49g
  • Fiber: 11g
  • Protein: 23g
  • Cholesterol: 0mg
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