Vegetable Stir-Fry with Tofu or Tempeh
Delight your taste buds with our Dairy-Free Vegetable Stir-Fry, a vibrant and wholesome dish that's perfect for those seeking a dairy-free and plant-based option. This stir-fry boasts a colorful array of crisp vegetables, tofu or tempeh for protein, and a luscious dairy-free sauce that's savory and satisfying. With a harmonious blend of flavors and textures, this dish offers a lighter and healthier alternative that's sure to please your palate. Join us in creating this delectable Dairy-Free Vegetable Stir-Fry that's not only delicious but also a celebration of fresh, wholesome ingredients.
For the Stir-Fry Sauce:
1/4 cup soy sauce (or gluten-free soy sauce for a gluten-free option)
2 tablespoons rice vinegar
2 tablespoons maple syrup or agave nectar
1 tablespoon cornstarch (or arrowroot starch for a gluten-free option)
1/2 cup vegetable broth
1 teaspoon sesame oil (optional)
1 teaspoon grated fresh ginger
2 cloves garlic, minced
For the Stir-Fry:
12 ounces (340g) extra-firm tofu or tempeh, cubed
2 tablespoons vegetable oil (for stir-frying)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 cup broccoli florets
1 cup snap peas or snow peas, trimmed
1 carrot, sliced into thin strips
1 cup sliced mushrooms
1 cup baby corn, halved (optional)
Cooked rice or noodles for serving
Fresh cilantro or green onions for garnish (optional)
Crushed red pepper flakes (optional, for added heat)
Instructions:
1. Prepare the Stir-Fry Sauce:
In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup or agave nectar, cornstarch or arrowroot starch, vegetable broth, sesame oil (if using), grated ginger, and minced garlic. Set the sauce aside.
2. Prepare the Tofu or Tempeh:
If using tofu, pat it dry with a paper towel, cut it into cubes, and press it to remove excess moisture. If using tempeh, cut it into cubes as well.
3. Stir-Fry the Tofu or Tempeh:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu or tempeh and stir-fry until it's lightly browned and crispy. Remove it from the skillet and set it aside.
4. Stir-Fry the Vegetables:
In the same skillet, add more oil if needed. Add the sliced bell peppers, broccoli, snap peas, carrot strips, mushrooms, and baby corn (if using). Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
5. Combine Tofu/Tempeh and Sauce:
Return the cooked tofu or tempeh to the skillet with the cooked vegetables.
6. Add the Sauce:
Pour the prepared stir-fry sauce over the tofu, tempeh, and vegetables. Stir everything together to coat evenly.
7. Simmer:
Bring the mixture to a simmer and cook for a few minutes until the sauce thickens and coats the ingredients. Stir occasionally to prevent sticking.
8. Serve:
Serve the dairy-free vegetable stir-fry over cooked rice or noodles. Garnish with fresh cilantro or green onions and sprinkle with crushed red pepper flakes if you like it spicy.
9. Enjoy:
Enjoy your homemade dairy-free vegetable stir-fry with tofu or tempeh, a lighter and healthier option for a satisfying meal.
This dairy-free vegetable stir-fry is not only delicious but also versatile, allowing you to use your favorite vegetables and protein sources. It's a fantastic way to enjoy a flavorful and plant-based meal that's packed with nutrients.
