You can be pretty liberal with your veggie measurements in this stirfry. I didn’t bother measuring my amounts the first time I made it because I don’t get to include the zucchini anyway (Erik, ahem…). Put in as much as you want, but consider increasing the amount of sauce if you go really nuts with the veggies. The flavor of the sauce is flexible — it’s hard to mess up this recipe, which I like! (unless you go a little crazy with the chili garlic sauce, then it’ll be unbearably spicy). The vegetables are pretty interchangeable with other normal stirfry veggies, so add (or subtract) whatever you’d like. This recipe is adapted from ilovevegan.com.
Servings: about 4 bowls, or 3 heaping bowls. Enough for 2 adults as an entree or 3-4 adults if you serve with sides
- about 3 cups cooked brown rice (or more, whatever, go nuts)
- 3 cups broccoli florets
- 2 cups zucchini, cut into ½” slices and halved or quartered
- 2 cups white button mushrooms, quartered (or buy them pre-sliced)
- 1 cup carrots, sliced diagonally
- ½ to 1 red bell pepper, cut however you want to (I did a matchstick cut)
- 1 block firm or extra-firm tofu, cubed
Teriyaki Peanut Sauce:
- 4 tbs. soy sauce or soy replacement
- 2 tbs. chili garlic sauce or Sriracha (halve this if you don’t want it spicy)
- 3 cloves garlic, minced
- 1 tbs. brown sugar
- 1 tbs. peanut butter
- Optional: 1 tbs. sesame seeds
- Optional: Water to thin the sauce
Note: Add more brown sugar to make it sweeter, more chili garlic to make it hotter, or more peanut butter for peanut butter-lovers.
Start the brown rice if you haven’t already!
Preheat oven to 350°F. Line a baking sheet with parchment paper and spread out the tofu over it. Bake in the oven for 30 minutes.
While the tofu bakes, prep all veggies.
Mix together the sauce ingredients in a medium-sized bowl. Taste-test and mess with it to your desired flavor.
When the tofu is done, use tongs to transfer each cube to the bowl of sauce. Swirl it around to completely coat the tofu. Set aside and let it marinate a bit.
Heat a large skillet or wok over medium-high heat. When water sizzles in the pan, add the broccoli and carrots and saute, stirring frequently. Once they start to soften add the bell pepper and zucchini. Once softened, add the mushrooms. The veggies need 4-5 minutes to soften in each step.
Scooch the veggies to the side and add the tofu with all the sauce.
Let the sauce simmer until it starts to clump. I continuously scooped the sauce back towards the tofu to caramelize it on the tofu as much as possible. It’s okay if it mixes with the veggies – it’s mixed in your bowl at the end anyway.
Scoop some brown rice into a bowl, then add scoops of the veggies and tofu on top. Now eat your tasty food.