Vegan Stir-Fry with Jasmine Rice
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Serving Size: 10 ounces
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Adjust the ingredients measurement scale here by changing this number. 6
Instructions
- Prepare the jasmine rice, using package directions but use vegetable broth instead of water.
- In a small bowl, combine the vegetable broth, coconut aminos, and honey. Set aside.
- For the stir-fry, heat the olive oil in a large pan over medium-high heat. Add the tofu, carrots, and mushrooms and cook for 4-6 minutes or until tender, stirring often.
- Add the broccoli, bell pepper, snow peas, water chestnuts, baby corn and 2 tablespoons of water to the pan. Cook for 3-5 minutes or until vegetables are tender.
- Add the garlic and ginger, stir, and cook for about 30 seconds. Season with salt and pepper.
- Pour the broth, tamari or coconut aminos, and honey mixture over the veggies and cook for about 30-60 seconds.
- Meanwhile, mix the cornstarch with the cold water (you can use that same small bowl).
- Stir the cornstarch mixture into the veggies and cook for about 1 minute, until the sauce starts to thicken.
- Serve over rice.