Ingredients:
1 tablespoon sesame oil
1 block of firm tofu, drained and cubed
2 cups mixed vegetables (broccoli florets, bell peppers, carrots, snap peas, etc.)
3 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
1 tablespoon cornstarch (optional, for thickening sauce)
Salt and pepper to taste
Cooked rice or noodles, for serving
Instructions:
Heat sesame oil in a large skillet or wok over medium-high heat.
Add tofu cubes and cook until they turn golden brown on all sides. Remove tofu from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for about a minute until fragrant.
Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they start to soften.
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup/agave nectar, and cornstarch (if using).
Pour the sauce mixture into the skillet with the vegetables. Stir well to coat the vegetables.
Return the cooked tofu to the skillet and stir-fry for an additional 2-3 minutes until the sauce thickens and everything is well combined.
Season with salt and pepper to taste.
Serve the stir-fry veggies over cooked rice or noodles. Enjoy!
Recipe 2: Tofu Lo Mein
Ingredients:
8 ounces lo mein noodles (or any other type of noodles)
1 tablespoon sesame oil
1 block of firm tofu, drained and cubed
2 cups mixed vegetables (broccoli florets, bell peppers, carrots, snap peas, etc.)
3 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
Salt and pepper to taste
Green onions, chopped (for garnish)
Instructions:
Cook the noodles according to the package instructions. Drain and set aside.
Heat sesame oil in a large skillet or wok over medium-high heat.
Add tofu cubes and cook until they turn golden brown on all sides. Remove tofu from the skillet and set aside.
In the same skillet, add the minced garlic and grated ginger. Sauté for about a minute until fragrant.
Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they start to soften.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and maple syrup/agave nectar.
Pour the sauce mixture into the skillet with the vegetables. Stir well to coat the vegetables.
Return the cooked tofu to the skillet and add the cooked noodles. Stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
Season with salt and pepper to taste.
Garnish with chopped green onions.
Serve the tofu lo mein hot and enjoy!
These recipes are versatile, so feel free to customize them by adding your favorite vegetables or adjusting the seasonings to your taste. Enjoy your delicious vegan stir-fry and lo mein!
