Low-Cal Vegan Asian-Style Tofu-Vegetable Stir-Fry
Who says vegan food has to be boring? This quick and easy recipe will have you drooling over this hearty main dish of lightly fried tofu, rich spices, and yummy vegetables. Lightly frying the tofu and veggies in mostly red wine vinegar rather than all oil cuts the calories down tremendously. This dish is delicious! One of my favorites and a crowd-pleaser. Goes great with rice.
Ingredients
Directions
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Heat a nonstick pan over medium heat. Add tofu, vinegar, oil, and garlic; gently stir-fry 3 to 5 minutes. Add mixed vegetables, basil, and cumin. Cook and stir carefully, to avoid breaking the tofu cubes, until heated through, 5 to 10 minutes.
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Add additional vinegar or water if tofu or vegetables stick to the pan. Stir in soy sauce just before serving.
Cook's Notes:
Frozen or fresh vegetables work. I used a frozen mix-pack of green beans, diced carrots, corn, and soy beans.
Add other desired spices, to taste (suggestions: cayenne pepper, black pepper, or thyme).
You can substitute balsamic vinegar for the red wine vinegar and use peanut oil instead of olive oil.
