I’m almost embarrassed to say how often we enjoy veggie stir-fry for dinner! This is my go-to veggie stir-fry that I make at least once a week – if not more. I love stir-fries, because they are a great way to use any veggies that you have in the house, and it is so adaptable when it comes to making different quantities. More people for dinner? Simply chop more of the veggies and add a bit more rice. Everyone loves the yummy flavor.
Sometimes my favorite activity after work, is to pull vegetables out of my fridge and start chopping. It feels so good to know that I am fueling my body with a colorful mix of plants. My go-to veggie stir-fry is a weekly staple in our home!
Know that this is my go-to mix of veggies! This recipe can be made with whatever vegetables you have on hand. Green beans, snow peas, canned baby corn spears, chopped zucchini all work well! Just start cooking with the firmer vegetables first and add softer veggies in later.
My Go-To Veggie Stir-Fry
- 3 tablespoons (divided) extra-virgin olive oil
- Package 14 oz. extra firm or firm tofu (I always buy the extra-firm when I can find it, because it takes less time to press.)
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 6 Shiitake Mushrooms sliced into strips
- 2 scallions, chopped with white and green parts seperated
- 1 cup fresh peas
- 1/2 cup chopped broccolini (separate chopped stems from chopped florets – they take different amounts of time to cook)
- 1/2 cup teriyaki sauce (I use Trader Joe’s Soyaki)
- 1-2 cups cooked brown rice
- Press and drain your tofu. I place mine in a small colander on a plate, top it with a paper towel, and then I set my veggie bowl on top. I try to let mine set for 25-30 minutes if I have the time. Maybe one day I will invest in a tofu press, but this works for me.
- If you need to cook your rice, go ahead and get this done. I love my little rice cooker! It has been a kitchen staple for years and it gets a workout every week.
- Chop veggies. I chop mine small. Be sure to include your broccolini stems!
- Take tofu out of your “press” and cut into pieces.
- Heat pan over medium-high heat. Add 2 tablespoons olive oil to pan and heat.
- Place tofu in a single layer into heated oil and allow to sit. Do not touch the tofu for a few minutes. Tofu tends to stick to the pan (be sure to use a good non-stick pan), but as it builds the golden coating, I will naturally release from the pan. As they build the golden coating, turn to cook the other side. Remove the golden tofu from pan and keep worm in the serving dish.
- Next you will move onto cooking the veggies. I begin adding veggies according to cook times. I start with the veggies that need more time to cook first.
- If needed add one tablespoon olive oil to pan. Continue cooking on medium-high heat. Add chopped carrots, peas, red bell pepper, and broccolini stems to the pan. Sauté for four-ish minutes.
- Add broccolini florets and white scallions to the pan and sauté for another there minutes. Remove vegetables from the pan and add it to the serving dish with the tofu. Return pan to heat.
- Add the shiitake mushrooms the the heated pan and add teriyaki sauce to the pan. Sauté the mushrooms in the teriyaki sauce for about three minutes and allow the sauce to reduce a bit.
- Return the veggies and tofu to the teriyaki mushrooms in the pan. Gently fold all of the ingredients together.
- Add two cups of cooked brown rice to the pan. Fold rice in gently until fully incorporated.
- Top with green scallions and serve.
Because of the wide versatility and ease of this recipe – it really is a weekly staple in our home. I admit that learning to make golden tofu has been a process, but with practice – I have mastered this technique! The firmer the tofu, the easier it seems to be to work with.
I really hope that you give this recipe a try. The more you work with tofu, the easier it gets! Enjoy!