Vegan Ginger Veggie Stir-Fry
My husband Jim is a certified meat-eater, and generally makes fun of recipes with tofu. But he's the stir-fry chef in our house, having the patience for cutting up vegetables into nice even sizes. We had tofu on hand, and I made up the tofu marinade, promising flavorful goodness. He was very pleased with the flavors, as was I.
8 oz. firm tofu
Tamari or coconut aminos, 2 Tbs. or to taste
Grated fresh ginger, about 1 Tbs.
Toasted sesame oil, about 2 tsp.
Korean red pepper flakes, about 1 tsp. (these are mildly spicy)
3 Tbs. safflower oil
½ large onion, chopped
6 carrots, sliced think on the diagonal
2 small heads broccoli, cut into small pieces
3 stalks celery, sliced
4 oz. cremini mushrooms, sliced
3 large cloves garlic, finely chopped
Cut tofu into large rectangles, about 1/2” x 1”. Marinate tofu in the tamari, ginger, sesame oil and red pepper flakes, while you are preparing the vegetables.
In a large sauté pan or wok, heat safflower oil over med-high heat. Add onion, and sauté for about 5 minutes, stirring often. Add carrots, broccoli and celery, and cook, stirring occasionally, about 5 minutes. Add mushrooms and garlic, and continue to cook, stirring, until mushrooms begin to brown and release some of their juice
Gently add the tofu and the marinade, and cook, stirring, until most of the marinade is evaporated and flavors blend. Serve immediately, with cooked rice.