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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ¼cup soy sauce
- ¼cup orange juice
- 1tablespoon sriracha sauce
- 1tablespoon brown sugar
- 1teaspoon grated ginger
- 1(12 ounce) package extra-firm tofu, cubed
- 2tablespoons canola oil
- 1small onion, chopped
- 2medium carrots, peeled and cut into 3-inch pieces
- 1red bell pepper, cut into thin strips
- 1green bell pepper, cut into thin strips
- 1cup broccoli florets
- 5cloves garlic, minced
- salt to taste
- ½cup toasted cashews, roughly chopped
- 1mango, chopped
- ⅛cup lime juice
- ⅛cup fresh cilantro, minced
Instructions
Step 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.Step 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.