28 Dec Eggplant & Tofu Stir Fry {hclf oil & gluten-free}
I always love myself a gooood gingery stir fry, and this one hits the spot. I put together this recipe 2 days ago, and I have already made it twice since then. Not only is it a simple recipe, but it keeps well for a few days and when served with rice, is a substantial and nutrient dense meal.
Always be sure to use organic & non-GMO tofu, and for this recipe, opt for extra firm to avoid crumbling.
This recipe is a part of my Healthy Oil-Free Vegan Christmas Menu from my 2015 dinner with my boyfriend Chris. We worked together in the kitchen to put together a few dishes to share with you all here on our blogs, to give you some inspiration and ideas for easy recipes you can try out during your next {holiday} gathering or dinner party.
This recipe is a part of my Healthy Vegan Holiday Menu that I created with Conscious Chris, all oil- and gluten-free! You can check out the full menu here.
Eggplant & Tofu Stir Fry {hclf oil & gluten-free}
- Prep Time: 2 hours
- Cook Time: 20 mins
- Total Time: 2 hours 20 minutes
- Yield: 4
- Category: Entree
- Cuisine: Vegan
Ingredients
- 1 inch fresh ginger root, peeled and grated
- 6 cloves garlic, minced
- 1/4 cup + 3 tbsp vegetable broth, divided
- 3 chinese eggplants, cut in half then into 1″ strips
- 3 medium zucchini, cut in half then into 1″ strips
- 3 bunches bok choy, separated and cut in fourths into strips
- 1 head broccoli, cut into individual florets
- 1 large tomato, diced small (about 1 cup)
- 3 scallions, finely chopped
- Red pepper flakes
Tofu:
- 2 blocks extra firm organic non-GMO tofu
- 1/3 cup liquid aminos (or soy sauce)
- 1 tablespoon vegan hoisin sauce
- 1 tablespoon seasoned rice vinegar
- 1/2 tablespoon coconut sugar
- Dash of sriracha
Sauce:
- 3/4 cup vegetable broth
- 3 tablespoons liquid aminos (or soy sauce)
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon coconut sugar
- 1 tablespoon vegan hoisin sauce
- 1 tablespoon flour of choice
- 1 tablespoon tomato paste
- 1/2 teaspoon sriracha
To serve
- Brown rice
Instructions
- In a large ziploc bag, place in all of the marinade ingredients. Seal, and shake it to mix. Drain the tofu, and cube into about 1/2″ cubes, and place into the ziploc bag or reusable container with a lid. Allow it to marinate for at least 2 hours, ideally overnight.
- Pour tofu and all of liquid into a medium saute pan and cook over medium until the liquid dissolves and the tofu browns, about 10 minutes. Set aside.
- Saute the ginger and garlic with 3 tbsp vegetable broth in a large wok until fragrant, about 4-6 minutes.
- Add in the vegetables + 1/4 cup vegetable broth into the wok, mix to coat the vegetables with the garlic and ginger, and cover over medium heat to steam and cook through.
- In the meantime, whisk together the sauce ingredients.
- Once the vegetables are steamed, pour in the sauce and the tofu. Stir until uniform, and allow it to sit over medium heat for a few more minutes to warm through. Top with red chili flakes and scallions.
- Serve warm with brown rice 🙂
Notes
The key to a great stir fry is to cut the vegetables you are using into relatively the same size, as best you can.
Kaila@HealthyHelperBlog
Posted at 05:55h, 29 DecemberThis looks so good! I love stir-fries and this incorporates so many of my favorite vegetables.
kelly
Posted at 16:08h, 09 JanuaryHealthy and not yet as green as Kermit, these recipes want me to jump across your kitchen table without any plastic ware, bibs, and my awkward sense of humor inspire more….