When I want a light and fast weeknight dinner, I head straight for the fridge and use whatever leftover veggies I have to make this super yummy stir-fry. Crisp tender veggies, meaty tofu and a spicy garlic sauce all come together in a snap with this simple recipe. I really love that I am able to use any leftover veggies that I have and make the sauce with ingredients that I always have on hand. If you are not a big fan of tofu, you can certainly use pork, chicken or beef with this recipe. This meal is cost effective, fast and eliminates a trip to the grocery store! That's a win win win in my book! :)
The trick with this recipe is to not overcook your veggies. Just a quick toss around the wok or skillet until they just start to look shiny and then off the heat! Nothing worse than a soggy stir-fry!
Makes 4 servings
- 1 tablespoon coconut oil
- 1 zucchini, sliced
- 1 cup mushrooms,sliced
- 1 cup shredded carrots
- 1 can baby corn
- 2 tablespoons green onion, sliced
- 1 cup extra firm tofu, cubed
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 tablespoon honey
- 1 tablespoon garlic, minced
- 1 cup of rice, cooked according to package directions
Combine soy sauce, vinegar, sriracha, honey and garlic in a small bowl and stir to combine. Set aside.
In a wok or large skillet, heat oil until melted then add tofu cubes. Cook until tofu is brown. Add in the veggies and cook just until shiny and starting to soften. Add in sauce and toss to combine.
Serve over rice and enjoy!