Veggie / Tofu Stirfry (Lactose free). Veggie and tofu stir-fry made tasty with a special, easy technique for giving the tofu more texture and flavor. Serve over rice or on its own. But, tofu did not strike my fancy from the start and it's never really been my favorite, even in my hardcore vegetarian days.

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In this article, we will offer a post about the Veggie / Tofu Stirfry (Lactose free) dish.

This simple as well as practical Veggie / Tofu Stirfry (Lactose free) cooking dish can be an inspiration for your daily menu.

With toasted cashews & sesame seeds. Veggie and Tofu Stir-Fry gives you that delicious seared, slightly smoky taste that you enjoy in a good Chinese restaurant but are the results from. Hey friends in this video we're making a delicious vegan veggie tofu stir fry. You can cook Veggie / Tofu Stirfry (Lactose free) using 13 components and 6 steps. Right here is how we cook.

Components of Veggie / Tofu Stirfry (Lactose free)

Directions. 1 medium of handful Sliced carrots.
Detaile. 1 small of handful broccoli florets.
Step by step. 1 small of handful cauliflower.
Guidelines. 3 of Bok Choy leaves.
Directions. 3 of Napa Cabbage leaves.
Detaile. 1 small of handful Snap Peas.
Directions. 1 small of handful Snow Peas.
Directions. of Onion Powder.
Instructions. 2 tbsp of Earthbalance vegan butter.
Instructions. 1/2 cup of Vegetable Broth.
Directions. of soy sauce (I used La Choy low sodium).
Step by step. 1 packages of Melissa's Extra Firm Tofu.
Step by step. of RealLemon Juice.

I used tamari instead of soy sauce, so it's gluten free. Stir-fries are like salads: you can put almost whatever in it and it will be a quick, healthy, delish meal. I've put in my favorite veggies into this recipe, but please feel free to substitute whatever hearty vegetables you have on hand. Pan-fry the tofu until golden brown.

Guide To Make Veggie / Tofu Stirfry (Lactose free)

Tofu prep: cut tofu into strips and press for 45 minutes to drain excess water out. (Afterwards.. ya can either use plain, or marinate it for several hours. the longer it sits in marinate the stronger it tastes.) After done prepping tofu - cube it to size ya like.. Set aside for now..
Chop up Carrots, Cauliflower, Broccoli. Cut ends off snap peas and snow peas. Group up and set aside in a bowl for now. (the picture is carrots, snowpeas, and snap peas - see picture in step 3 for the broccoli and cauliflower).
Chop up Napa Cabbage and Bok Choy. Group up and Set side in another bowl. (The picture is of broccoli florets, Bok Choy, Napa Cabbage, and Cauliflower).
Preheat wok and add earthbalance butter and onion powder..
Slowly add the chopped up vegetables (from step 2) to the wok. Stir them around. When they are hot, add the leafy vegetables (from step 3) and tofu. When vegetables are close to al dente, add vegetable broth, Real lemon and soy sauce..
Remove from heat and enjoy :).

I like to peel the carrots into long strips instead of grating. Tofu and vegetables are stir-fried and combined with gravy in this vegan dish. This Veggie & Tofu Stir Fry is an easy vegan dinner that's quick, healthy, and SO DELICIOUS! Great for weeknight dinners and the crispy tofu is amazing! I hope you're not sick of tofu yet because I've been on a real tofu kick on the blog lately!

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