Vegan Asian Stir-fry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 Tbsps soybean oil
- 1 onion (peeled and sliced)
- 2 cloves garlic cloves (peeled and finely chopped)
- 1 Tbsp fresh ginger (peeled and finely chopped)
- 3 cups Tofu (drained and cut into cubes)
- 3 carrots (peeled and sliced)
- 1 ½ cups Broccoli (rinsed and florets separated)
- 1 ¾ cups sugar Snap pea (rinsed; trimmed and strings removed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup vegetable stock
- 2 beefsteak Tomatoes (rinsed; seeds removed and roughly chopped)
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Heat oil in a large wok or skillet over medium-high heat. Stir in onions and cook for 1 to 2 minutes. Stir in garlic and ginger, and cook for 45 seconds. Stir in cubed tofu and cook until golden brown.
2.
Stir in sliced carrots, broccoli, peas and season with salt and pepper to taste; cook for 3 to 5 minutes. Pour in vegetable stock, add tomatoes and heat through.
3.
Remove from heat and sprinkle with fresh chopped parsley. Serve.
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