Garden Geek Vegan Stir Fry with Air-Fried Tofu
Ingredients
- 10 0z extra firm tofu cubed (Hodu Organic Extra Firm Tofu or similar)
- 1 cup broccoli florets
- 1 cup Bok choy chopped
- 1 bell pepper sliced (choose your favorite color)
- 1 jalapeño pepper thinly sliced (adjust to taste)
- 1 medium carrot julienned
- 1 small onion sliced
- 6 dehydrated shiitake mushrooms (see notes) rehydrated and sliced
- 1/4 cup fresh basil leaves
- 2 tbsp vegetable oil or any cooking oil of your choice
- 2 tbsp soy sauce or tamari for a gluten-free option
- 1 tbsp rice vinegar
- 1 teaspoon sesame oil
- t teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening
- Salt and pepper to taste
- Cooked rice or noodles to serve
Instructions
Prepare the Tofu
- If you're using vacuum-sealed tofu like Hodu Organic Extra Firm Tofu, you don’t need to press it. Simply pat it dry with a paper towel or a kitchen cloth to remove excess moisture. For tofu packaged in a carton with liquid, it’s best to press it to remove as much liquid as possible. You can use a tofu press, which I recommend, or place the tofu between two plates with a weight on top for about 20 minutes.
Air-Fry the Tofu
- Preheat your air fryer to 375°F (190°C). After drying or pressing, cut the tofu into cubes. Lightly toss the cubes with a little oil, salt, and pepper. Place them in a single layer in the air fryer basket. Cook for 10-15 minutes, shaking the basket halfway through, until the tofu is golden and crispy.
Rehydrate Shiitake Mushrooms
- Soak the mushrooms in hot water for about 20 minutes until softened. Drain and slice them, reserving the soaking liquid for later use. If you notice any large stems, you may want to use kitchen shears or a knife to cut it off. These pieces can be quite tough,Alternatively, feel free to replace these with a fresh or dried mushroom of your choice.
Cook the Vegetables
- In a large pan or wok, heat the remaining oil over medium heat. Sauté the onions, garlic, and ginger until fragrant. Add the broccoli, carrot, and bell pepper. Cook for a few minutes until they start to soften.
- Add Peppers and Mushrooms, then stir in the jalapeño, bok choy, and shiitake mushrooms. Cook for another 3-4 minutes.
- Combine Everything
- Add the air-fried tofu to the pan.
- Combine the soy sauce, rice vinegar, and a splash of the mushroom soaking liquid in a small bowl or glass measuring cup.
- Pour into the pan. Stir to combine.
Thicken the Sauce
- Add the cornstarch mixture and cook until the sauce thickens, about 1-2 minutes. Drizzle with sesame oil and toss in fresh basil leaves.
Serve
- Season with salt and pepper to taste. Serve hot over cooked rice or noodles.
Notes
Flexibility: Feel free to swap in any vegetables you have on hand. This recipe is a great way to use up your fresh garden produce or whatever is in your fridge.
Next-Day Noodles: Leftovers? Reheat the stir fry and toss it with cooked soba noodles or any other noodles you like. Add a splash of soy sauce for an easy, delicious next-day meal.
Enjoy making and personalizing this versatile stir fry!
*177/kcal does not include any rice, noodles or other sides to go along with this vegetable stir fry mixture.
Nutrition
Calories: 177kcal
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