Here is a simple recipe for an easy Chinese-style vegetarian and vegan vegetable stir-fry with tofu in a light ginger sauce.
Tofu and Vegetable Stir-fry
3/4 cup soy sauce
1/2 cup lemon juice
1 tbsp fresh ginger, grated or minced
1 block firm or extra-firm tofu, well pressed and cut into 1 inch cubes
2 tbsp vegetable or olive oil
1/2 cauliflower, chopped
1 bunch broccoli, chopped
2 carrots, sliced
1 onion, chopped
1 bell pepper, any color, sliced
1 cup snow peas
1 cup mushrooms, sliced (any kind)
3 green onions (scallions), sliced
In a large shallow bowl, whisk together the soy sauce, lemon juice and ginger. Marinade the tofu in this sauce for at least one hour.
In a wok or a large skillet, cook the cauliflower, broccoli, carrots, onion, bell pepper and tofu over high heat, stirring frequently.
Add the snow peas, mushrooms, green onions and marinade from the tofu. Allow to cook for just a few more minutes. Vegetables should be tender but not soft. Add the rice and cook just until heated through and well mixed.
You can add any vegetables you have on hand to the stir-fry. If you don’t like tofu you can add seitan or tempeh instead, or omit it completely and just have a vegetable stir-fry.