Lunch Recipes

Stir Fried Vegetables with Tofu

Stir Fried Vegetables with Tofu



Stir Fried Vegetables with Tofu

Serves: 4


1 12 ounce package House organic extra firm tofu
1 tablespoon Marukan organic unseasoned rice vinegar
3 tablespoons Yamasa less salt soy sauce
1 tablespoon Wholesome Sweeteners organic raw blue agave
1 teaspoon toasted sesame oil
1/4 to 1/2 teaspoon red pepper flakes
1 teaspoon cornstarch
1/4 cup cold water
2 tablespoons Canola Harvest pure expeller canola oil divided
6 ounces shiitake mushrooms stems discarded sliced into 1/2 inch thick pieces
1 medium carrot peeled and sliced 1/4 inch thick on the diagonal
1/2 small head napa cabbage thickly sliced
1 8 ounce bag Manns stringless sugar snap peas
4 cloves Melissas organic garlic minced
1 tablespoon peeled and minced fresh ginger
4 scallions sliced into 1 inch pieces
1/4 teaspoon black pepper


Remove tofu from package and cut in half horizontally. Place each half on clean dish towels or paper towels and let stand, patting the tops and sides with towels. This should remove a fair amount of water.

In a medium bowl, combine rice vinegar, soy sauce, agave, sesame oil and red pepper flakes. Dice tofu into 1 inch cubes. Add tofu to marinade and allow to marinate at least 30 minutes, preferably two hours, turning occasionally. Remove tofu and reserve marinade. Stir one teaspoon of cornstarch into water to dissolve, add to marinade.

Heat one tablespoon canola oil in a large skillet or wok over medium high heat. Add tofu pieces and cook until light golden, about three minutes. Set tofu aside. Heat remaining oil and add mushrooms and carrots, cook three minutes, stirring occasionally. Add cabbage and peas, cook three minutes, stirring to wilt cabbage. Add garlic, ginger and scallions, cook one minute, stirring constantly. Return tofu to pan and pour in marinade and season with pepper. Cook about 30 more seconds to thicken sauce. Transfer to a serving bowl.