Corn, Bean, & Zucchini Tofu Stir Fry
Serves
2
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the sauce:
2 tbsp tamari
2 tsp maple syrup
4 tsp rice wine vinegar
1 tsp chili sauce
1 tsp toasted sesame oil
1 small clove garlic, finely grated
1 tsp ginger, finely grated
2 tbsp tamari
2 tsp maple syrup
4 tsp rice wine vinegar
1 tsp chili sauce
1 tsp toasted sesame oil
1 small clove garlic, finely grated
1 tsp ginger, finely grated
For the tofu:
7 oz (200 g) firm tofu, pressed, diced
2 tsp tamari
2 tsp cornstarch
2 tsp olive oil
7 oz (200 g) firm tofu, pressed, diced
2 tsp tamari
2 tsp cornstarch
2 tsp olive oil
For the stir fry:
1.4 oz (40 g) cashew nuts
7 oz (200 g) zucchini, sliced
3.5 oz (100 g) fine green beans
4 green onions, sliced
4.2 oz (120 g) corn kernels
1.4 oz (40 g) cashew nuts
7 oz (200 g) zucchini, sliced
3.5 oz (100 g) fine green beans
4 green onions, sliced
4.2 oz (120 g) corn kernels
Nutrition
(Per Serving)
Calories
639
Fats
23 g
Protein
24 g
Carbs
84 g
Instructions
- Combine all sauce ingredients together in a bowl, stir to combine, and set aside.
- Marinate the diced tofu in tamari for at least 30 minutes. Then coat in cornstarch.
- Add the olive oil to a non-stick skillet or wok, sauté the tofu until golden and crispy, then remove from the skillet and set aside.
- Stir fry the cashews until fragrant and lightly browned, then remove from the skillet and set aside.
- Add the zucchini, green beans, green onions, and corn kernels. Stir fry for 2 to 3 minutes. Add the tofu back to the pan; pour the sauce over the vegetables and tofu; and stir well.
- Serve the stir fry over cooked rice, garnished with chopped cashew nuts, green onions, and cilantro.