Ingredients:
- 2 bags of pre-cut vegetable mix (e.g., bell peppers, carrots, broccoli, snap peas, and cabbage) (Rema1000)
- 2 blocks of firm tofu, drained and pressed
- 4 cloves of garlic, minced
- 2 small onions, thinly sliced
- 4 tablespoons of soy sauce (or tamari for gluten-free)
- 2 tablespoons of rice vinegar
- 2 tablespoons of maple syrup (or brown sugar)
- 2 teaspoons of Sriracha or chili sauce (optional, for heat)
- 4 tablespoons of vegetable oil
- 2 tablespoons of sesame oil
- 4 green onions, chopped (for garnish)
- A large handful of fresh cilantro, chopped (for garnish)
- 2 limes, cut into wedges (for serving)
- Cooked jasmine rice or noodles (for serving)
Instructions:
- Prepare the Tofu:
- Cut the tofu into small cubes.
- In a bowl, mix 2 tablespoons of soy sauce, 2 teaspoons of sesame oil, and 2 teaspoons of Sriracha (if using). Add the tofu cubes and toss to coat. Set aside.
- Prepare the Sauce:
- In a small bowl, whisk together the remaining soy sauce, rice vinegar, maple syrup, and 2 tablespoons of water. Set aside.
- Cook the Vegetables:
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the minced garlic and sliced onions, and sauté for 1-2 minutes until fragrant.
- Add the pre-cut vegetable mix to the wok and stir-fry for 5-7 minutes, until the vegetables are tender but still crisp. You may need to do this in batches if your wok is not large enough.
- Add the Tofu:
- Push the vegetables to one side of the wok and add the marinated tofu cubes. Cook for 3-4 minutes, until the tofu is lightly browned.
- Mix the tofu with the vegetables.
- Finish the Dish:
- Pour the prepared sauce over the vegetables and tofu. Stir well to coat everything evenly.
- Cook for an additional 2-3 minutes, until the sauce has thickened slightly.
- Serve:
- Transfer the wok mixture to a serving dish.
- Garnish with chopped green onions and fresh cilantro.
- Serve with lime wedges and cooked jasmine rice or noodles.
