We love this stir fry recipe in our house!
It’s a fairly easy to make on a week night, and can really satisfy my craving for Thai take out. The most time consuming part is chopping all of the vegetables, and it’s really not so bad… The roasted cashews add a lot of flavor. A LOT! So don’t skip that step, it’s totally worth it, and really makes the dish. Oh, and the kids love it too!
|Vegetable Stir Fry|| |
- 1 package very firm tofu
- 1 cup raw cashews
- 1 tablespoon ginger (more or less to taste)
- 1 cup low sodium vegetable broth
- 3 tablespoons Braggs liquid aminos
- 4 teaspoons arrowroot powder
- 1 package of shitake or button mushrooms (or whatever else you like)
- 1 large onion
- 1 small traditional cabbage or Chinese cabbage
- 2 red bell peppers
- 2 bunches of bok choy chopped
- red pepper flakes to taste
- Preheat the oven to 400 degrees.
- Drain the tofu in a colander. Remove moisture by wrapping the tofu in a paper towel and put it between two plates with something heavy on top to squeeze out the moisture. Once drained, slice into rectangular shaped pieces about an inch long and place on a parchment paper lined baking sheet. Bake at 400 degrees for 20 minutes, or until browned.
- Roast the cashews by spreading them out on a parchment paper lined pan, and cook at 400 degrees for about 10 minutes, until they turn brown and you can smell them. If you've got room in your oven you can do this while the tofu is baking.
- To make the stir fry sauce, peel the ginger and chop finely by hand, or with a food processor. Place the ginger, broth, liquid aminos, arrowroot powder in a small bowl. Mix with a whisk and set aside.
- Clean the vegetables, and slice the onions and peppers lengthwise and chop the cabbage, kale, and mushrooms into bite size pieces.
- Sauté the mushrooms first on a medium high heat until cooked. Once cooked, set aside.
- In a large pot, sauté the onions with some vegetable broth so they don’t stick. Add the cabbage and peppers, and let them cook until the onions start to become transparent. Add broth if needed to prevent sticking, but not ore than that. Add the cooked mushrooms and bok choy.
- When the vegetables are almost ready, add the sauce, and red pepper flakes if you want to spice it up. The sauce will begin to glaze over the vegetables in the pot. You may not need to use all of the sauce, just enough to coat the vegetables. Cook for a few minutes more to allow the sauce to thicken, and then add the tofu and cashews. Stir and cook for another minute or two.
- Serve over brown rice or quinoa, for a delicious healthy meal!
You can really use any vegetables you like. It’s an especially handy recipe to have on-hand during CSA seasons, when we are loaded up with lots of vegetables that we don’t exactly know what to do with. If you aren’t sure on the quantities you can always double the sauce, and then just use what you need. You can save the left over sauce in the fridge for probably a week or so.
I hope you enjoy it as much as we do!