Sprouted Tofu & Shiitake Stir Fry

Stir fry’s are one of my favorite quick dishes to make.  Typically they are made in one pot (excluding the rice), and are cooked over a high heat so they are finished pretty quickly, a vegan one you can get done in less than ten minutes.  They’re also great because they’re SO customizable and you can really throw in any veggies you’d like.  I like adding tofu to mine because it adds a lot more protein, and makes the dish more hearty and filling.  I’ve been on a huge sprouted tofu kick recently, I feel like it just tastes better than regular tofu, and anything sprouted is A-OK with me!  Trader Joe’s also started carrying organic sprouted tofu for a really affordable price, and this whole recipe is actually brought to you entirely by Trader Joe’s ingredients, keeping it accessible to most of you, and extremely cheap!  Let’s get into it.

Here’s the ingredients that you’ll need for the veggie aspect of the stir fry.  Now again, this is completely up to you.  Add any and all vegetables that you’d like.  These are just some of my personal favorites, and things I had lying around in the fridge.  I chose to use sliced red onion, broccoli, red and green bell peppers, sprouted firm tofu, cubed fresh ginger, sugar snap peas, shiitake mushrooms, scallions, sliced garlic & red chile, matchstick carrots, and sweet potato ribbons.  The most important part of stir fry’s is your PREP.  Do it all ahead of time before you start any cooking.  This may seem time consuming at first, but it will make your life so much easier in the long run.  If you are going to be making this and you do want a quicker prep time though, most grocery stores (I know Trader Joe’s definitely has one) sell a “stir fry” kit of already chopped veggies for you to use in the produce section.

 

Once you’ve got all of your veggies prepped, you can start your stir fry.  Heat up a wok or a deeper skillet over medium – high heat.  Add your coconut & toasted sesame oils to the bottom of the wok, and start with your red onion, garlic, chile, and ginger.  Cook for a minute or so, and then add in your tofu & bell peppers.  Once your tofu has some color too it, add in your broccoli and sweet potato ribbons.  This step you’ll need to cook for about 2 minutes, until the broccoli is slightly tender.  Then add your snap peas, mushrooms, and carrots.  Cook for another 2-3 minutes and then add in your tamari, rice wine vinegar, sugar, and a little extra toasted sesame oil.  Allow that to cook for about 4 minutes until the sauce thickens slightly.  Right before serving, add your scallions.  I like doing this right before serving so that they stay a little fresh and crunchy, and don’t become too mushy.  I love serving this with some steamed jasmine rice and a lime wedge to finish off the dish.  I really hope you guys liked this recipe, and are inspired to start making more stir fry’s with what you’ve got in the fridge!  This whole recipe also cost me under $20.00 at Trader Joe’s.

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INGREDIENTS

  • 1 block firm sprouted tofu, cubed
  • 1/2 red onion, sliced
  • 2 tbs minced garlic
  • 2 tbs minced ginger
  • 1 red chile, sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 1/2 cups broccoli florets
  • 1 cup sweet potato ribbons
  • 1 cup sugar snap peas
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup matchstick carrots
  • 1/2 cup scallions, sliced thick
  • 1/8 cup tamari
  • 3 tbs rice wine vinegar
  • 1 tbs organic cane sugar
  • 2 tbs + 1 tbs toasted sesame oil
  • 2 tbs coconut oil
  • steamed jasmine rice

DIRECTIONS

  1. Prep all of your ingredients, and start cooking your jasmine rice according to the package instructions.
  2. Add 2 tbs of toasted sesame oil, and 2 tbs of coconut oil to a large wok over medium – high heat.  Once hot, add in your garlic, ginger, chile, and red onion.  Cook for 1-2 minutes.
  3. Next add your tofu & bell peppers.  Cook for another 2-3 minutes, or until the tofu has become golden brown.
  4. Add in your broccoli and sweet potato ribbons, and cook for 3-4 minutes until the broccoli is slightly tender.
  5. Add in your snap peas, carrots, and mushrooms and cook for 1-2 minutes until soft.
  6. In a small bowl, whisk together your tamari, rice wine vinegar, 1 tbs toasted sesame oil, and sugar.  Add to your stir fry and cook for 2-3 minutes until thickened slightly.
  7. Before serving, add in your scallions and stir to combine.  Serve with steamed jasmine rice.

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