Recipe: Tasty Veggie / Tofu Stirfry (Lactose free)

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.

Feel free to use the veggies. Tofu stir fry is a brilliantly simple, flavour-packed supper for two. If you're vegan Simple veggie & tofu stir-fry. You can have Veggie / Tofu Stirfry (Lactose free) using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Veggie / Tofu Stirfry (Lactose free)

1. Prepare 1 medium of handful Sliced carrots.
2. Prepare 1 small of handful broccoli florets.
3. Prepare 1 small of handful cauliflower.
4. Prepare 3 of Bok Choy leaves.
5. You need 3 of Napa Cabbage leaves.
6. You need 1 small of handful Snap Peas.
7. Prepare 1 small of handful Snow Peas.
8. It's of Onion Powder.
9. Prepare 2 tbsp of Earthbalance vegan butter.
10. Prepare 1/2 cup of Vegetable Broth.
11. It's of soy sauce (I used La Choy low sodium).
12. You need 1 packages of Melissa's Extra Firm Tofu.
13. It's of RealLemon Juice.

With toasted cashews & sesame seeds. An easy and creamy tofu & vegetable stir-fry that makes for the perfect lunch or dinner. This tofu stir-fry is an easy, healthy weeknight dinner that's loaded with veggies and Tofu Stir-Fry Shortcuts. To fry the veggies and tofu I use vegetable oil with a sprinkle a combo of sesame seed oil.

Veggie / Tofu Stirfry (Lactose free) step by step

1. 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..
2. 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).
3. 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).
4. Preheat wok and add earthbalance butter and onion powder..
5. 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..
6. Remove from heat and enjoy :).

I like to use extra firm tofu, and before I put it in the pan, I pat it dry with paper towels, then coat with. Your plate starts with a bed of fluffy grains, like white rice or brown rice or farro (adventure!) and then gets covered with some sauteed veggies and some golden brown tofu and an extra. This vegetable stir-fry sings with so much flavor, you'll forget how healthy it is. The stir-fry sauce is only one of the keys to this great recipe. The tofu topping is delicious but optional.