I love stir-fry because it’s so versatile and it’s a great way to use up extra veggies. For this recipe, I used Lauren Ulm’s sweet and sour sauce recipe from Vegan Yum Yum. To it, I added fried tofu, shelled edamame, broccoli, and red and yellow peppers.
Sweet and Sour Stir-Fry
Ingredients:
1 package extra firm tofu, pressed and cut into 1-inch cubes
4 cups cooked brown rice (2 cups uncooked)
2 tbsp toasted sesame oil
1 yellow pepper, cut into large pieces
1 red pepper, cut into large pieces
1 cup shelled, frozen edamame
2 cups broccoli
Double recipe of sweet and sour sauce
Sesame seeds for garnish (optional)
Directions:
Cook the rice according to the directions. Mix together the ingredients for the sweet and sour sauce and set aside. Add the oil to a wok or non-stick skillet set to medium-high heat. Once the oil heats up, add your tofu and stir constantly until browned on all sides. Add the shelled edamame to the tofu and stir for a couple of minutes. Add the rest of the veggies until stir for a couple more minutes. Add the sauce mixture to the pan and stir until it thickens. As soon as the sauce thickens to coat the veggies, take off the heat. Serve immediately over the cooked rice and garnish with sesame seeds.
Enjoy!
