Description
We're busy and sometimes just don't have a lot of time to cook. I get it. Which is why I made the Easiest Vegan Stir Fry Ever. The secret's in the sauce...
Ingredients
Scale
The Sauce
- 1/4 cup low-sodium vegetable broth
- 1/4 cup low-sodium soy sauce (or tamari)
- 2 Tbs rice vinegar
- 2 Tbs maple syrup
- 1 Tbs minced garlic
- 1 Tbs minced ginger
- 3 tsp sriracha
- 1 Tbs corn starch
The Stir Fry
- 1 cup of sauce
- 12-14 oz package extra firm organic tofu (optional)
- 1 lb baby bella mushrooms (optional)
- 12 oz package frozen stir fry vegetables
Instructions
- Add all the sauce ingredients to a mason jar, attach lid, and shake thoroughly
- If using tofu in your stir fry, press first to remove as much moisture as possible, then cut into cubes
- Use a 1 qt mason jar to marinate tofu cubes with the sauce - at least 1 hour
- Drain tofu and reserve sauce.
- Bake or air fry the tofu - 375°F - about 20 minutes total - flipping midway
- Clean mushrooms and cut in half
- Add mushrooms to wok with a splash of veg broth or water - turn heat to high
- Once broth begins to boil, add frozen veggies and stir-fry juat a few minutes - until crisp-tender
- Add baked tofu cubes and remaining sauce
- Stir until sauce has thickened
- Serve over your favorite rice