Tofu and Vegetable Stir Fry with Chili and Mint. This easy vegetarian vegetable and tofu stir-fry recipe packs on the flavor and the heat with lots of fresh mint and jalapeno peppers. I like to add thinly sliced bamboo shoots to a vegetable stir-fry to give it an extra crunch. You could also try adding some diced pineapple towards the end of the cooking time, to add some sweetness to all that spice! This vegetable and tofu stir fry recipe is both vegetarian and vegan.
Ingredients:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 block firm or extra firm tofu, well pressed
- 1 red bell pepper, sliced
- 1/2 onion, diced
- 1 zucchini, chopped
- salt and pepper to taste
- 2 tsp sugar
- 1/2 tsp salt
- 1 tbsp fresh ginger, minced or grated
- 1 jalapeno, minced (or to taste)
- 1 1/2 cups packed mint leaves
- 2 tbsp rice wine vinegar
- pre-cooked rice
Preparation:
Sautee the garlic, tofu, pepper and onion for about 3 to 5 minutes. Add the zucchini, and continue to cook until the veggies are soft and the tofu is golden brown. Add a dash of salt and pepper.
Remove from heat.
Place the remaining ingredients, except the rice, into a food processor or blender, and process until mint is finely minced.
Add this sauce to the tofu and veggies and reheat, just until hot. Add the rice and stir thoroughly, or, serve your vegetable stir-fry over rice.
