This Stir fry is super easy and loaded with delicious veggies.
Lets make the sauce first and leave it to infuse and dance together so the flavours have time to blend.
In a measuring jug place
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tbsp honey
1/4 cup water
6 tbsp oil
2 Tbsp fresh ginger finely minced ( more if you love it!)
4 cloves of garlic finely minced (can you less if your not a fan!)
Mix these all together and let them infuse to deliciousness!
Then lets get your block of tofu preferably a firm block and drain place it on a paper towel to rest for a few mins, then chop into small cubes spreading out to dry out a little still.
For the Stir fry vegetables you can use whatever you have on hand and what you like.
I used mushrooms, onions, carrots, peppers, broccoli and zucchini – enough for the portion you feel like.
Start by sautéing the onions first add another clove of minced garlic in here if you like then add the carrots too cook out a little, adding a small scoop of the stir fry sauce to help it along, place this into a bowl and leave to rest for a second while you cook the tofu.
Heat the pan back up add a splash of oil to help the tofu not stick due to the sauce and fry the tofu till golden brown on all sides, then again add in a few scoops of the sauce and cook out.
Place the tofu with your carrots and onions in the cooked bowl.
Sauté the rest of your vegetables, when they are almost cooked add in the tofu carrots and onions then more of the sauce, add the broccoli last as I like it hold its colour and be quite crunchy still! But that is just me! add more sauce If you wish at this point then move into your serving bowl and sprinkle over freshly chopped cilantro, serve with some steamed jasmine rice.
Hopefully that all makes sense, please let me know if you have any questions or comments.
love always cupcake. xx