Monday, November 5, 2012


tofu and vegetable stir fry


1/2 red onion, sliced
1/2 white onion, sliced
2 Tbsp. sesame oil
1 block tofu, cut in cubes
1 carrot, diced
2 cups broccoli
2 cups snow peas
1/2 red pepper, cut into small strips
1 can sliced water chestnuts, drained
1/2 cup veggie broth


2 Tbsp. agave
2 Tbsp. cornstarch
4 Tbsp. tamari


Whisk the sauce together and set aside.

In a large skillet, sauté the onions in the sesame oil.  Add pepper to flavor.  When the onions are soft,  add the tofu cubes and cook until lightly browned.  Remove all and set aside.

Put the carrot and the broccoli pieces in the skilled and add some of the veggie broth.  Use this broth as needed.  Put on the lid and stream about 5 minutes or until slightly tender.

Add the snow peas and red peppers along with the sauce mixture and continue to cook for a couple minutes.

Finally, add the onions, tofu and chestnuts...more veggie broth if necessary.  Cover and cook for 5 to 10 minutes.   The vegetables should be tender but still crisp.

serve with steamed brown rice

1 comment:

Bennie Forrest said...

Your recipe was really nice because I cook it perfect. It was very nutritious because it was made by vegetables. I hope that you can also make a stir fried chicken recipe because I want to cook it also.