Actually enjoy tofu with this easy & quick dish full of lots of veggies
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Let me be completely honest: I'm not a huge fan of tofu.
I like it fine, but rarely do I think wow, this tofu dish is truly amazing.
Yes, there are exceptions to this rule. These tacos are phenomenal; I love this faux egg scramble; and these Vegan Greek Tofu Salad is delish.
But most of the time, if I see a dish with tofu, I skip it.
That being said, please don't skip this recipe because it has tofu! It's really good! Plus, it's really easy and has simple ingredients!
Tofu is a great option for changing up your meals if you're always eating the same protein. I mean, one cannot live on chicken alone (booooooring!)
I buy the sprouted extra firm tofu. The sprouted version is a little more expensive, but I find that it is a little easier for my stomach to digest.
Tofu can be problematic for some people, so finding the sprouted tofu might be a good option for you.
The beauty of this simple stir fry is that it requires so few ingredients. Just a bunch of fresh veggies, tofu, and soy sauce & sesame oil. That's it!
I like to top my stir fry with some sriracha sauce and fresh cilantro, but those are optional.
And you are welcome to serve your stir fry over brown rice, quinoa, whateva makes you happy.
I was too hangry to wait for the brown rice to cook to take the picture, so I ate it sans carby side & it was still incredibly yummy and filling! (But don't worry... I ate a few pieces of toast after I was finished because a girl's got to eat some carbs!)
Snap Pea Tofu Stir fry
Ingredients
- 2 teaspoon sesame oil
- 12 oz extra firm tofu cubed
- 1 large red onion diced
- 8 oz mushroom sliced
- 4 cups snap peas 8 ounces
- 2 cloves garlic minced
- 2 tablespoon tamari sauce or soy sauce
- sriracha for serving
- cilantro for serving
Instructions
- Heat sesame oil in a large skillet over medium-high heat. Add cubed tofu and cook for 5 minutes, flip tofu and cook another 5 minutes until browned on the edges. Remove from skillet and set aside.
- Add the red onion to the skillet, and sauté for 7 minutes until soft. Add mushrooms and sauté for 5 minutes until mushrooms release their juices. Stir in garlic and snap peas. Stir for about one minute.
- Transfer the cooked tofu to the skillet and add in tamari sauce. Stir to coat and let cook for about 3 minutes until everything is coated and most of the tamari sauce has absorbed into the mixture.
- Remove from heat and serve over rice, quinoa, etc. Top with sriracha and fresh cilantro if desired. Enjoy!
Notes
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What to use in this recipe:
Meme
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