Tofu veggie stir-frys are one of my favorite weekday go-to meals. Whether I add the mix to rice or noodles, the dish never disappoints and is quick to prepare.
Ingredients
2 cups of cooked brown rice
2 bell peppers
8 oz of mushrooms
2 cups of fresh peapods
1 large head of broccoli
1 container of extra firm tofu
2-3 tablespoons of vegetable broth
3 tablespoons of miso paste
½ teaspoon of fresh ground ginger
4 garlic cloves (minced or grated)
1 ½ tablespoons of rice vinegar
1-2 tablespoons of soy sauce
3 tabslpoons of water
½ teaspoon of red pepper flakes
Sesame seeds (optional)
Preparation
Drain and press tofu and set aside. Mix miso paste, fresh ginger, grated garlic, rice vinegar, soy sauce, and red pepper flakes in a small bowl or blender and set aside. Preheat the air fryer to 400 degrees or oven for 425 degrees. Tear tofu into pieces, sprinkle with sea salt, black pepper, and garlic powder then cook in the air fryer for 6-8 minutes (or for 15 minutes in the oven). Wash and chop bell peppers, broccoli, and mushrooms. In a large skillet over medium, add vegetable broth, bell peppers, broccoli, mushrooms, and fresh peapods. Cover and let cook for 4-5 minutes. Mix well, cover and let cook for another 2-3 minutes or until broccoli can be pierced with a fork. Add air fried tofu, mix well then add the miso sauce. Let cook for another 2 minutes so flavors can combine. Serve on top of brown rice.
Recipe Origin: