Cuisine: Chinese
Meal: Lunch or Dinner
Style: Vegan Main Entrée
Yield: 20 servings
Accompaniments: Steamed White or Brown Rice
This recipe calls for marinating the tofu overnight so plan ahead
A simple recipe for an easy Chinese-style vegetarian and vegan stir fry with tofu in a light ginger sauce. Feel free to add in whatever vegetables you happen to have on hand, just about any kind of veggie will work for this quick and easy stir-fry recipe. You could also omit the tofu, or use seitan or tempeh instead. Blanch the vegetables ahead of time to retain vibrant colors and do not over saturate the vegetables with oil when stir frying.
Ingredients
Soy Sauce 3 cups
Lemon juice 1 cup
Fresh ginger, minced 2” piece
Firm Tofu cut into 1” cubes 5 pkgs
Vegetable oil or olive oil
Cauliflower florets 3 heads
Broccoli florets 3 heads
Carrots, sliced on bias 6 ea
Onion, julienne 2 ea
Red bell pepper, julienne 2 ea
Yellow bell pepper, julienne 2 ea
Snow peas, cleaned ½ lb
Mushrooms, quartered 1 lb
Baby corn, sliced in ½” chunks 3 handfuls
Green onion, sliced 1 bunch
Method
In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce overnight. In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently. Add the snow peas, mushrooms, baby corn and green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft. Garnish with fresh sliced green onions