Zippy Tofu Stir-Fry

This colorful vegan stir-fry is a snap to prepare. Serve hot over rice or rice vermicelli. This recipe is easy to change up by using a variety of different vegetables and proteins.

Ingredients

• 0.25 cup soy sauce
• 0.25 cup orange juice
• 1 tablespoon sriracha sauce
• 1 tablespoon brown sugar
• 1 teaspoon grated ginger
• 1 (12 ounce) package extra-firm tofu, cubed
• 2 tablespoons canola oil
• 1 small onion, chopped
• 2 medium carrots, peeled and cut into 3-inch pieces
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 1 cup broccoli florets
• 5 cloves garlic, minced
• salt to taste
• 0.5 cup toasted cashews, roughly chopped
• 1 mango, chopped
• 0.125 cup lime juice
• 0.125 cup fresh cilantro, minced

Steps

1. Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
2. Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.