A flavorful vegan stir-fry with crispy tofu, szechuan sauce, and a multitude of nutritious vegetables! Quick, simple, and delicious! The greatest part is, if you’re not a lover of tofu, you will be by the time you try this!
This vegetarian breakfast/dinner for two is packed of delightful flavours. This scrumptious Stir-Fried and Tofu with Mushrooms is sure to please everyone who like tofu and mushrooms! You won’t be disappointed with this simple dish that’s dairy-free and readily gluten-free.
When topped with all the ingredients, firm tofu, squeezed to remove extra water and fried until crisp, provides a delightful taco filling. Your Meatless Monday (or Taco Tuesday) will never be the same!
With a stir-fry-style dish that uses only a fraction of the usual amount of oil, this recipe demonstrates their versatility. Cleanup is a breeze because any splatters are contained in the fryer, and everything is ready in about 30 minutes. The tofu is crispy on the outside and tender and soft on the inside, making it ideal for soaking up the warming chilli sauce. Serve with steamed rice or noodles for a full meal.