QUICK VEGETARIAN STIR FRY

Here’s a quick tip this weekend: This tofu stir-fry is a simple variation of my favourite Beef & Cabbage Stir Fry. This is quick, simple, filling, affordable, customizable, and easy to make. Continue reading to discover how you can make this tofu stir-fry your own.

ALL STIR FRY SAUCES CAN BE USE

You can use any stir-fry sauce for this recipe. This Beef & Cabbage Stir Fry recipe is a simple, spicy, 4-ingredient sauce. I used a non-spicy, simple sauce and then added sriracha to the top to heat it up. You can use the original sauce or something sweeter, like my Ground Turkey Stir Fry. Or, you could make a richer sauce with oysters like my Garlic Noodles With Beef and Broccoli. It is so versatile!

CHANGE THE VEGETABLES

Bagged coleslaw mix (shredded cabbage, carrots) is a great choice for stir-fry. It’s easy to prepare, fill, and affordable. About 1/2 of a 1lb. The bag was used. I used about 1/2 of a 1 lb bag. You could add more if your mix is more vegetable-heavy. You can also shred your cabbage and carrots yourself (about 5 cups) or use frozen stir-fry vegetables instead of the shredded cabbage.

Frozen vegetables should be added to the skillet after the cabbage, as they will take a bit longer to cook. You may also want to increase the number of vegetables by increasing the sauce. Add half the tofu to the skillet, and then add the remaining tofu after adding the vegetables.

SUBSTITUTE PEANUTS

Don’t be afraid to eat peanuts if you don’t want them. You can leave them out. They add a crunchy texture to the dish that I love. However, you can leave them out or substitute another nut like cashews or almonds. You can also add some sesame seeds at the end of the stir-fry. You can do what you want!

WHAT ARE THE LEFTOVERS?

This one’s leftovers will be called “subjective.” Hahaha! These dishes will seep water from the fridge, and the cabbage or other vegetables will soften even more. However, I would still be able to reheat and enjoy the leftovers. You may not like the leftovers if you are more sensitive to flavour and texture changes.

QUICK TOFU STIR FRY

This tofu stir-fry is quick and easy, great for busy weeknights and infinitely adaptable!

Prep time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

INGREDIENTS

STIR FRY SAUCE

• 3 Tbsp soy sauce ($0.18)
• 2 Tbsp brown sugar ($0.08)
• 2 Tbsp water ($0.00
• 1 tsp toasted sesame oil ($0.10)
• 2 cloves minced garlic ($0.16)
• 1 teaspoon freshly grated Ginger (0.10)

STIR FRY

• 2 Tbsp of cooking oil ($0.08)
• 14 oz. extra firm tofu ($1.79)
• 1/4 cup chopped peanuts ($0.12)
• 1/2 lb. Coleslaw mix (shredded cabbage, carrots, and other ingredients) ($0.90

TOPPINGS

• 2 sliced green onions ($0.20).
• 1 Tbsp sriracha (optional) ($0.11)

INSTRUCTIONS

• First, prepare the stir fry sauce. Combine the soy sauce and brown sugar with water. Add in the toasted sesame oils, minced garlic, and grated Ginger. Put the sauce aside.
• Chop the peanuts and slice the green onion.
• You can take the tofu from the packaging and drain any liquid. The water will be removed. Place the tofu in a bowl.
• In a large skillet, heat the oil to medium-high. Stir fry the tofu for 5 minutes or until the oil and skillet are hot.
• Continue to stir-fry the stir-fry sauce in the skillet for another 2-3 minutes. Stir fry the chopped peanuts, slaw mix, and cabbage for another 1-2 minutes, or until the cabbage wilt. Serve with chopped green onions and drizzle sriracha.

NUTRITION

Serving Size: 1 serving Calories: 272.43 Kilocalories: 16.98 G Protein: 14.53 G Fat: 17.73g Sodium: 815.75m Fiber: 3.33g