Updated: Mar 14
Vegan Tofu Stir Fry
3 cups cooked jasmine rice
1 tablespoon oil
1 shallot or ¼ cup onion chopped
2 cloves minced garlic
3 Green onion
2 cup frozen peas and carrots
439 g tofu extra firm
1.5 teaspoon sesame oil
8 tablespoons soy sauce
1 tsp maple syrup
1/4 tsp Kala Namak
1/2 tsp mushroom powder
Prepare vegetables. Slice green onion, separating the white part from the green. Dice the shallot into small pieces. Minced the two garlic cloves. Open tofu, drain the liquid from the block, use a paper towel to pat dry, and crumble the tofu in a bowl using your hands. Set aside until ready to use.
Add all ingredients for sauce in small bowl and mixed together. Set aside until ready to use.
Heat 1 tablespoon of oil to pan and add the white part of the green onion to the pan. Add the minced garlic and one shallot, mixed together. Cook one minute. Stir in your frozen vegetables.
Cook vegetables until warmed through. Now add crumble tofu and rice, mix together.
Pour on your sauce and cook for five minutes. Stir throughout this process.
Garnish with green parts of green onion and serve immediately.
For this recipe I recommend having it fresh. If you have left overs cook stove top using light oil on medium heat.
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Until next time Love, Peace, Gratitude, and Delicious Food