Gluten Free Vegan Stir-Fry
- brown rice noodles (pictured below)
- peanut, sesame, or Asian stir fry oil
- soy sauce or Bragg’s liquid aminos
- extra-firm tofu, cubed
- 2 cups slaw mix (shredded cabbage/carrots)
- 1/2 red onion, sliced thin
- 1/2 zucchini, quartered into thin pieces
- 2 celery sticks, sliced thin
- 1/2 head broccoli, cut into small pieces
- 3 carrots, sliced thin
- peanut sauce (see recipe below)
- Cook noodles according to package.
- Roast broccoli on 425 for 10-15 minutes.
- Saute onion, zucchini and celery on medium-high in stir-fry oil until tender.
- In separate pan, steam carrots until tender. Remove lid to allow remaining water to evaporate.
- Remove carrots from pan, and in same pan saute tofu on medium-high in stir-fry oil until crisp.
- Remove tofu from pan, and in same pan add slaw mix with a splash of soy sauce. Stir for a few minutes to combine.
I did not measure for this sauce. Add the following (approximates; I did not measure) to the Vitamix and adjust to taste:
- few large spoonfuls of peanut butter
- few Tbsp. soy sauce
- few Tbsp. white balsamic or brown rice vinegar
- small squeeze of honey
- water (to desired consistency)
Normally with stir-fry I throw all the veggies in together to saute; however, this sometimes ends in my children eating noodles and tofu 🙂 This time I took the extra time to saute things separately and it worked great. This way the kids could pick and choose what to top their noodles with. This was a tasty and simple dish to throw together. The thing I loved most was the crunchy cabbage/carrot mix that was barely cooked. Most of the work was in the veggie cutting. You could save time by buying chopped veggies or cutting them ahead of time. Also, it is easy to substitute any veggies that you have on hand.