Tofu Vegetable Stir fry

Tofu Vegetable Stirfry
My Tofu Vegetable Stir Fry is a great way to use up any vegetables in your fridge. Use any veggies you like, there is no rule to say you can't add or switch out what I suggest here or any recipe you see online. I just happen to have broccoli and mushrooms so that's what I added. I sometimes do asparagus and carrots too and it's amazing!
Recipe type: Dinner
Cuisine: Asian
  • 1 Container Organic Extra Firm Tofu
  • 1 cup sliced mushrooms
  • 1 tbsp. Coconut Oil
  • 2 cups cut broccoli
  • ½ tbsp. Oyster sauce
  • ½ tbsp. minced garlic
  • 1 tbsp. low sodium soy sauce
  • ½ tbsp. of sweet chili sauce
  1. Slice tofu into five equal sections. With a paper towel absorb as much liquid from the tofu as possible. Heat coconut oil to medium high in a non-stick pan and cook tofu 4-5 minutes on each side or until crispy. Place cook tofu on paper towel to absorb extra oil and cut into cubes. Steam broccoli for 5 minutes to slightly cook them. Heat up oil a tsp. of sesame oil to medium heat and toss in the garlic, tofu, broccoli, soy sauce, oyster sauce and sweet chili sauce. Serve with brown rice.
  2. Serving size 2-3


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