What do you do when you:
A. Work from home
B. Are on lockdown
C. Work well past the dinner hour but NEED some good #vegan food to keep you going?
Easy…a quick vegan stir-fry is where it’s at.
The ingredient list is simple: firm tofu, broccoli, scallions, garlic and rice. You can make whatever you want just keep in mind that a good stir-fry is protein, vegetables and a grain.
And sauce, of course. For this one we used soy sauce, Korean chili paste, ginger powder, water and corn starch.
If you want a very crispy tofu, season it and pop in the air fryer if you have one. I LOVE this thing because it gives someone like me–trying to get to a healthy weight–a chance to eat something fried without going crazy on the oil since I’ve talked a lot about my foray into oil-free or minimal oil cooking. It cooks things quicker and gets them super crispy, which I loved in this dish because the tofu doesn’t get soggy, something every vegan tofu eater has had to contend with.
Oh, and the Hubs added the broccoli for a few minutes just to get some crisp on the tips and…it totally worked!
Garnish with the green tops of the scallions if you choose, sliced as big or as small as you like.
There’s not a lot to say about this meal because although it was delicious with a capital ‘D’, it was so late and fairly rushed that I can’t really remember the details…other than enjoying it.