Ginger and garlic? Say no more.
This vegan stiry fry dish has all the flavor and spice a mouth could ask for. Kinda like you, honey.
What You Need
1 16 ounce block tofu, pressed, drained and cubed
14 ounces vegan chicken broth (store bought or made from vegan chicken bullion)
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce or wheat-free tamari
3 teaspoons toasted sesame oil, divided
2 tablespoons tahini or cashew butter
1 tablespoon minced fresh ginger
2 cloves garlic, minced (to give spice to vegan stir-fry)
1 pound snow peas, trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews
Related: Vegan Tempura
How to Make It
Place tofu in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through, 10 to 12 minutes. Transfer the tofu to a plate or bowl to cool. Cool and refrigerate the broth, reserving it for another use.
Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.
Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing. Enjoy your vegan stir-fry!
Add the tofu to the bowl with the peas; toss to combine. Serve sprinkled with cashews.
Want more recipes like this one? Browse through our vegan recipe library and find something yummy!
Image source: sneakerdog
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