Veggie / Tofu Stirfry (Lactose free)
Veggie / Tofu Stirfry (Lactose free)

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, veggie / tofu stirfry (lactose free). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

For a vegan veggie stir-fry, use agave nectar or maple syrup rather than honey as your sweetener. Vegan certified brown sugar would also be a good option. Coconut sugar can be a little more finicky and may not dissolve completely.

Veggie / Tofu Stirfry (Lactose free) is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Veggie / Tofu Stirfry (Lactose free) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook veggie / tofu stirfry (lactose free) using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Veggie / Tofu Stirfry (Lactose free):
  1. Make ready 1 medium handful Sliced carrots
  2. Take 1 small handful broccoli florets
  3. Get 1 small handful cauliflower
  4. Make ready 3 Bok Choy leaves
  5. Make ready 3 Napa Cabbage leaves
  6. Prepare 1 small handful Snap Peas
  7. Prepare 1 small handful Snow Peas
  8. Take Onion Powder
  9. Prepare 2 tbsp Earthbalance vegan butter
  10. Prepare 1/2 cup Vegetable Broth
  11. Take soy sauce (I used La Choy low sodium)
  12. Get 1 packages Melissa's Extra Firm Tofu
  13. Take RealLemon Juice

Make the sauce: Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking. Chop the veggies: Chop the broccoli into florets. Remove the shiitake stems and thinly slice them, if using. Drain tofu: wrap block of tofu in paper towel.

Steps to make Veggie / Tofu Stirfry (Lactose free):
  1. Tofu prep: cut tofu into strips and press for 45 minutes to drain excess water out. (Afterwards.. ya can either use plain, or marinate it for several hours. the longer it sits in marinate the stronger it tastes.) After done prepping tofu - cube it to size ya like.. Set aside for now.
  2. Chop up Carrots, Cauliflower, Broccoli. Cut ends off snap peas and snow peas. Group up and set aside in a bowl for now. (the picture is carrots, snowpeas, and snap peas - see picture in step 3 for the broccoli and cauliflower)
  3. Chop up Napa Cabbage and Bok Choy. Group up and Set side in another bowl. (The picture is of broccoli florets, Bok Choy, Napa Cabbage, and Cauliflower)
  4. Preheat wok and add earthbalance butter and onion powder.
  5. Slowly add the chopped up vegetables (from step 2) to the wok. Stir them around. When they are hot, add the leafy vegetables (from step 3) and tofu. When vegetables are close to al dente, add vegetable broth, Real lemon and soy sauce.
  6. Remove from heat and enjoy :)

While tofu is draining, whisk sauce ingredients together in a small bowl. Tofu stir fry has all the makings for a fast, healthy dinner you can turn to again and again. For those with dietary considerations, this tofu stir fry is vegan naturally and (if you use gluten free tamari in place of soy sauce) it's gluten free as well. Squeeze in the juice from half the lime and add a splash of soy sauce. A quick little combo of Gluten Free Soy Sauce, rice vinegar and chili garlic sauce is magical, but that is after it pairs with the flavors of fried ginger, garlic and red chili.

So that is going to wrap it up with this special food veggie / tofu stirfry (lactose free) recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!