This tofu stir-fry dish is very popular in our house and its a great way at the end of the week to use up all the vegetables and leafy greens in the fridge. We decided to try this stir fry recipe from Patricia Tallman, author of the book ‘The Restore-Our-Planet Diet’, after we were gifted a wok last year from Erin’s parents.
Classic Tofu Stir Fry
Yield 3 Servings
- 1 tbsp Canola oil
- 1 tbsp Fresh ginger (minced)
- 4 Garlic cloves (minced)
- 2 stalks Green onions (sliced)
- 1 package Extra firm organic tofu
- 1 Broccoli crown (about 350g cut into cubes)
- 3 Baby bok choy (cut into large florets)
- 20 Snap peas (coarsly chopped)
- 1 stalk Celery (chopped diagonally about 1/4inch (6mm) thick)
- 8 Mushrooms (halved)
- 3 medium Carrots (thinly sliced)
- to taste Soy sauce (alternativly use teriyaki or gluten free tamari)
- 1 tsp Sesame oil (for finishing)
- Heat the canola oil in a wok or stir fry pan on medium heat.
- Add the ginger, garlic and green onion. Cook for 5 minutes.
- Add the tofu and vegetables. Cook for about 5 minutes.
- Add soy, teriyaki or tamari sauce to taste. Turn off the heat.
- Stir and drizzle with sesame oil. Serve on a bed of Quinoa or Brown Rice.