Vegetable & Tofu Stir-Fry


Serves 6-8

This stir-fry recipe is my essential go-to for busy nights when I need something satisfying and energizing and especially if I hope to have some leftovers for lunch the next day! You can easily substitute any of the vegetables for whatever you have on hand and need or want to use up. Feel free to play around with it all and experiment with what tastes best to you.

Tofu is a great protein alternative, but is also heavily processed. Look for organic and non-gmo tofu options from manufacturers who are committed to keeping their products as natural as possible.

The sauce for this recipe combines sweet, sour, salty, and spicy flavours for a bright kick!

– – – – –

–          1 pkg rice noodles
–          1 pkg extra firm tofu
–          1 bunch broccoli, cut into florets and stem cut into half moons
–          1 large carrot, cut into matchsticks
–          1 onion, thinly sliced
–          6 green onions, thinly sliced and green parts set aside for garnish
–          2 tbsp sesame oil

–          4 cloves garlic, minced
–          1 tsp fresh minced ginger
–          ¼ cup lime juice
–          ½ cup shoyu
–          1 cup water
–          1 tsp curry
–          1 tsp cumin
–          2 tbsp honey or brown rice syrup

–          toasted almonds, to garnish (optional)

Remove tofu from packaging and let drain under a slight weight to remove excess moisture.

Open rice noodles and break packs into half into a large glass bowl, covering noodles completely with water. Let these soak as you prepare the rest of the stir-fry.

Heat a large wok over medium-high heat. Whisk together the garlic, ginger, lime juice, shoyu, water, curry, cumin, and honey and set the sauce mixture aside.

Remove weight from tofu and cut into small cubes. Fry tofu on med-high heat until it begins to brown. Add onions and let cook for another minute. Add carrots and cook for an additional minute. Add broccoli and let cook for a minute. Always stir and keep the food moving as necessary.

Drain noodles and add to wok with vegetables. Pour sauce over noodles and vegetables and begin to mix it all together. Cover the wok and turn the heat down slightly, letting it all steam together for about 2 minutes. Remove the cover and mix the noodles and vegetables thoroughly.

Garnish with green onion slices and toasted almonds.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s