Weeknight Vegetable Stir Fry

I first began cooking when I was about 14 years old. As a kid, I went through a bit of a lifestyle awakening when I began to really take care of my body for the sake of my type 1 diabetes. I began to not only regularly exercise, but I also learned how to cook and went vegetarian. I didn’t take that choice lightly, not only looking at the potential health reasons to do so, but also looking at the environmental reasons. As a new vegetarian, one of the first meals I truly began to make regularly was my own vegetable & tofu stir fry. I would make huge batches, which as a teenage boy, were eaten far faster than I could ever today. 

This recipe resembles that stir fry I used to love to make in terms of ingredients, however, the recipe has been refined. First, the tofu portion of the recipe was borrowed from another recipe on the blog, because it’s damn delicious. Additionally, more attention was put into the rice being used. We want dried out rice, so make it a few days in advance and store in the fridge until ready. Lastly, adding in cashews adds a nice little bit of texture and fat to the recipe.  This makes a great weeknight meal and is made only in one large pot. Hopefully this can become a recipe you love to make as well!

Active time 30 minutes

Cook time 15 minutes

Ingredients

  • 1 ½ cups dry brown rice, cooked a day or two in advance (~4 cups cooked)

Tofu

  • 1 block of extra firm tofu
  • ¼ cup soy sauce
  • 2 cloves garlic, pressed
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • ½ tbsp sriracha

The rest

  • 1 bunch broccoli, cut into small florets
  • 2 large carrots, finely diced
  • 2 red bell peppers, finely diced
  • 1 ½ cups frozen peas, thawed
  • 1 bunch green onions, thinly sliced
  • ½ raw cashews
  • 2 tbsp soy sauce
  • 1 tbsp coconut sugar
  • ¼ cup coconut oil, for cooking

Directions

  1. Be sure to cook the rice a day or two in advance. Let cool and then store in a tupperware in the fridge until ready to use. 
  2. Press your tofu for 15-20 minutes. While waiting, make the sauce in which it will marinate. Combine the soy sauce, pressed garlic, rice vinegar, sesame oil and sriracha in a large bowl. Once the tofu has been pressed, break it into tofu crumble by pressing down on it with the back of a fork. Marinate in the sauce while preparing the rest of the meal. 
  3. Heat a large heavy bottomed pan or dutch oven on medium high heat. Add in a tbsp of coconut oil and toss in the broccoli, carrots, bell peppers, green peas and a generous pinch of salt. Sauté, stirring frequently, for 5-6 minutes until the vegetables begin to soften, but still have a nice crunch to them. Remove from the pan and set aside. 
  4. Add another tbsp of coconut oil to the pan and turn the heat up to high. Add in the marinated tofu. Cook, once again stirring frequently, for 4-5 minutes until all the excess marinade is cooked off and the tofu is beginning to brown. Remove from the pan and set aside with veggies. 
  5. Turn the heat down to medium low. Add in 2 tbsp of coconut oil and add in the green onions and cashews. Stir constantly until the cashews are beginning to turn golden, then add in the rice, soy sauce and coconut sugar. Continue to cook, stirring frequently for 3-4 minutes until rice is heated and the soy sauce has evaporated off.
  6. Add the tofu and vegetables back in and stir to combine. Taste for salt and add more if required. Serve while hot and enjoy!

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