Tofu Stir Fry
Vegetarian Stir Fry with Tofu
Yield
4 servingsPrep
20 minCook
20 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
tofu
1 package, firm |
*
|
| ¼ | cup |
olive oil
|
|
| 2 | each |
zucchini
6-inch long each, quartered |
|
| 1 | large |
onions
halved and then thinly slicedly |
|
| 1 | head |
broccoli florets
cut into bit sized pieces |
*
|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
green bell peppers
sliced |
|
| 1 | each |
sweet yellow bell peppers
sliced |
|
| ½ | cup |
carrots
sliced |
|
| 1 | each |
pineapple tid-bits
1 large can, or fresh pineapple cut into small chunks |
* |
| 1 | can |
water chestnuts
1 small can |
*
|
| 2 | tablespoons |
ginger
minced |
|
| 2 | tablespoons |
garlic
minced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
rice vinegar
|
|
| ½ | cup |
coconut milk
|
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | tbls |
soy sauce, tamari
|
*
|
| 1 | teaspoon |
siracha
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
tofu
1 package, firm |
*
|
| 59 | ml |
olive oil
|
|
| 2 | each |
zucchini
6-inch long each, quartered |
|
| 1 | large |
onions
halved and then thinly slicedly |
|
| 1 | head |
broccoli florets
cut into bit sized pieces |
*
|
| 1 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
green bell peppers
sliced |
|
| 1 | each |
sweet yellow bell peppers
sliced |
|
| 118 | ml |
carrots
sliced |
|
| 1 | each |
pineapple tid-bits
1 large can, or fresh pineapple cut into small chunks |
* |
| 1 | can |
water chestnuts
1 small can |
*
|
| 3E+1 | ml |
ginger
minced |
|
| 3E+1 | ml |
garlic
minced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
rice vinegar
|
|
| 118 | ml |
coconut milk
|
|
| 59 | ml |
brown sugar
|
*
|
| 2 | tbls |
soy sauce, tamari
|
*
|
| 5 | ml |
siracha
|
* |
Directions
Press and drain Tofu. While its draining, cut up all veggies and put in a large bowl with the ginger, garlic, soy sauce and rice wine vinegar and let marinate while frying tofu.
Cut tofu into 1 inch squares. Heat oil in a pan on medium high and throw in tofu chunks. Fry until golden brown on outside. Remove from pan and drain on a towel.
After removing tofu, dump the veggies into the same pan and start stirring. Cook until everything is cooked through but not mushy. The veggies should still be a bit crispy. Drain juice from pineapple into a bowl and dump pineapple chunks into stir fry. Stir until the pineapple is heated through.
In the bowl with the pineapple juice, mix coconut milk, brown sugar, soy sauce and siracha together and pour in pan over veggies. Heat the sauce completely while stirring it into the veggies. Add the fried tofu pieces and stir again.
When serving, it is great to sprinkle some slivered almonds on each plate.
