stir fry vegetables

Stir Fry Vegetables with Tofu

This stir fry vegetables dish is fairly quick to make. I use a wok for cooking this dish.

You can use any vegetables that are in season. It is early March so I’m using what I bought at the farmer’s market this week.

Serves 4

Ingredients

  • 3 cloves garlic
  • small piece of ginger, about 2 tablespoons grated
  • 2 carrots
  • 2 leeks
  • 1 medium zucchini
  • ½ bunch chard
  • 6 brown mushrooms
  • ½ head cauliflower
  • ½ bunch broccoli
  • 6 leaves kale, remove stems
  • 8 ounces firm tofu
  • tamari soy sauce
  • 3 to 4 tablespoons vegetable broth or water
  • cooking spray
  • cooked brown rice, about 2 cups

 

Directions

  1. Start by pressing the garlic and grating the ginger. Set them aside.
  2. Next wash and slice vegetables about ¼ inch thin and keep them separated. If you use a vegetable like chard, separate the stems from the leaves. Also keep broccoli tops from stem pieces.
    chopped vegetables
  3. Slice tofu into ½ thick bite-sized strips. Set aside
  4. Spray wok with canola cooking spray. Turn heat to high, and wait about 2 minutes. Stir in garlic, ginger and leeks, stirring so that it doesn’t stick or burn.
  5. Now add the carrots and continue to cook on high, adding about 1 or 2 tablespoons of vegetable stock or water. Cook 2 minutes.
    carrots and leeks cooking in a wok
  6. Add broccoli stems and chard stems. Stir and cook one more minute.
  7. Add the cauliflower, broccoli tops, zucchini and mushrooms. Cover and cook about 2 minutes more, until vegetables are still crunchy but almost cooked.
    mixed vegetables
  8. Remove lid, add the greens and 2 tablespoons tamari and stir about one minute more.
    mixed vegetables
  9. Remove vegetables from the wok to a serving dish.
  10. Spray empty, hot wok with additional canola oil. Add the tofu and 2 more tablespoons tamari and stir until tofu is hot, about 2 minutes. Add the tofu to the vegetables.
    tofu with tamari
  11. Serve immediately over brown rice.

stir fry vegetables