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Tofu Stir-Fry with Summer Veggies

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Servings: 4 Prep: 30 min Pescetarian Vegan Vegetarian Added 5 months ago

Missing nutrition data for: Orange, Fresh Ginger, Yellow Squash, Coconut Aminos, Arrowroot

Ingredients

¾ orange ⚠

1 ½ inches fresh ginger ⚠

1 zucchini

1 yellow squash ⚠

3 carrots

6 ounces snap peas

⅓ cup coconut aminos ⚠

¾ teaspoon arrowroot ⚠

3 tablespoons coconut oil

16 ounces tofu, super firm

2 teaspoons sea salt

1 ½ teaspoons ground black pepper

1 tablespoon minced garlic

Instructions

1. Juice orange. Peel and mince ginger. Cut zucchini, squash, and carrots into matchsticks (or use a mandoline slicer). Trim the ends off the snap peas.

2. In a small bowl, add coconut aminos, orange juice, and arrowroot powder, and combine well.

3. In a large frying pan or wok, heat half of the coconut oil over high heat.

4. Slice tofu thinly and cut into 1 inch pieces. Season pieces with sea salt and ground pepper. Add pieces to the hot pan and quickly sear on all sides for about 2 minutes total. Transfer to a plate.

5. Return the pan to high heat; add the remaining coconut oil and all of the garlic and ginger. Stir for about 1 minute to release the flavors without overcooking. Add the zucchini, squash, carrots, and snap peas and stir-fry for about 4 minutes.

6. Add the tofu and sauce mixture. Cook, stirring often until sauce thickens slightly, about 3-4 minutes. Serve.