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Crispy Tofu and Vegetable Stir Fry
Prep Time
15
mins
Cook Time
30
mins
Course:
Lunch, Main Course
Keyword:
plant based, vegetarian
Servings:
4
Ingredients
1
head of broccoli
1
yellow pepper
8-12
oz.
frozen peas
3
cups
red cabbage
14
oz.
extra firm tofu
4
cloves
garlic
1/3
red onion
1
tablespoon
avocado oil
1 1/2
cups
brown rice
Sauce
1
tablespoon
yellowbird sriracha
3/4
cup
toasted sesame oil
1/2
cup
liquid aminos
2
tablespoons
maple syrup
Instructions
Cook the rice.
Chop your vegetables into desired pieces and rinse.
Add the onion , garlic. and yellow pepper to a saute pan with the avocado oil, and warm on low/medium heat until fragrant, about 5 minutes.
Next add the red cabbage to the pan and cover and cook for 5 minutes on medium heat.
Next add the broccoli and the peas and cover and cook for 10 minutes on medium.
Add about 1 tablespoon each of liquid aminos and sesame oil and toss. Taste and add more if needed.
For the sauce:
Add the sriracha, sesame oil, maple syrup and liquid aminos to a mixing bowl and whisk until it emulsifies a bit.
Tofu:
Dry the tofu by patting it with a clean towel.
Chop the tofu into desired size and cook in the air fryer. I start with 6 minutes at 390 degrees and cook in 6 minute intervals until it crisps.
When the tofu is cooke, toss the tofu in the sauce until coated.
Serve the tofu over the veggies and rice. Use any remaining sauce for the dish.
Enjoy and message me with any questions.
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