* 2-3 stalks of broccolini * 1 Medium carrot * 2 cups of Mushrooms (Baby Bella or Shiitake) * 1/2 Red Bell Pepper * 1/2 Green Bell Pepper * 1 Medium Red Onion * 1 block of Spiced and Pressed Tofu * 2 Tbsp. Light Soy Sauce * 1 Tbsp. Dark Soy Sauce * 2 Tbsp. Hoisin sauce * 2 Tbsp. Sriracha * 1 Tbsp. Brown Sugar * 1 Tbsp. Roasted Sesame oil * 2 Tbsp. Neutral Oil
**Directions:**
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters 2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes 3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, brown sugar, and toasted sesame oil 4. Heat up a Wok to medium high heat. Add 1 Tbsp. neutral oil followed by the tofu. Sauté for 3-4min, or until sides are lightly golden. 5. Add another Tbsp. of neutral oil to the wok. Add the mushrooms and sauté until lightly golden. Add the red onions, sauté for another minute. Add the Carrots, Bell Peppers, and Broccolini. 6. Add the stir-fry sauce along with the Tofu. Sauté for another minute 7. Plate the veggies and serve with brown rice, quinoa, or wild rice. 8. Enjoy 🙂
1 Comment
# [Vegetables and Tofu Stir Fry Full Recipe Tutorial](https://www.youtube.com/watch?v=RI5VE3IRjGc)
**Prep Time:** 10 minutes
**Cook Time:** 10 minutes
**Total Time:** 20 minutes
**Servings:** 4
**Ingredients:**
* 2-3 stalks of broccolini
* 1 Medium carrot
* 2 cups of Mushrooms (Baby Bella or Shiitake)
* 1/2 Red Bell Pepper
* 1/2 Green Bell Pepper
* 1 Medium Red Onion
* 1 block of Spiced and Pressed Tofu
* 2 Tbsp. Light Soy Sauce
* 1 Tbsp. Dark Soy Sauce
* 2 Tbsp. Hoisin sauce
* 2 Tbsp. Sriracha
* 1 Tbsp. Brown Sugar
* 1 Tbsp. Roasted Sesame oil
* 2 Tbsp. Neutral Oil
**Directions:**
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, brown sugar, and toasted sesame oil
4. Heat up a Wok to medium high heat. Add 1 Tbsp. neutral oil followed by the tofu. Sauté for 3-4min, or until sides are lightly golden.
5. Add another Tbsp. of neutral oil to the wok. Add the mushrooms and sauté until lightly golden. Add the red onions, sauté for another minute. Add the Carrots, Bell Peppers, and Broccolini.
6. Add the stir-fry sauce along with the Tofu. Sauté for another minute
7. Plate the veggies and serve with brown rice, quinoa, or wild rice.
8. Enjoy 🙂