Oil-Free Sweet Chili Tofu Broccoli Mushroom Stir-Fry 

Oil-Free Sweet Chili Tofu Broccoli Mushroom Stir-Fry 

Loaded with vegetables, this sweet and spicy plant-based stir-fry is a great staple weeknight meal. 

Serves: 2

Looking for an easy meal that will pack in a variety of vegetables? Look no further. This flavorful, oil-free stir-fry from The Choose You Now Diet cookbook combines a rainbow of vegetables with a simple sauce for a great go-to meal. 

What you need:

1 (12-ounce) package extra-firm tofu, cubed

For the sauce: 
1 cup low-sodium vegetable broth
2 tablespoons rice wine vinegar
2 tablespoons sweet chili sauce
1 tablespoon tamari
1-2 tablespoons sriracha, to taste
1½ teaspoon cornstarch

For the stir-fry:
1 shallot, chopped
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 (8-ounce) package shiitake mushrooms, sliced
½ cup shredded carrots
1 red bell pepper, sliced
½ cup snow peas, sliced
½ cup shredded purple cabbage
2 cups broccoli florets
2 cups chopped kale
1 baby bok choy, sliced
Cooked cauliflower rice or brown rice, to serve
1 tablespoons sesame seeds
¼ cup sliced scallions
¼ cup chopped fresh cilantro

What you do:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and add tofu. Bake 20 minutes, flip, and bake 10 to 15 minutes more until browned. Set aside. 
  2. For the sauce, in a small saucepan over medium-high heat, combine broth, rice wine vinegar, sweet chili sauce, tamari, and sriracha. Bring to a boil. Once boiling, reduce heat, and stir in cornstarch. Cook, stirring constantly, 5 minutes or until thickened. Remove from heat. 
  3. For the stir-fry, in a large wok or skillet over medium-high heat, sauté shallot with a little bit of water, just enough to avoid burning, 3 minutes until browned. Add garlic and ginger, and stir 1 minute, adding water as needed to avoid burning. Add mushrooms, carrots, and bell pepper. Cook 5 minutes until mushrooms release liquid. Add snow peas, cabbage, broccoli, kale, and bok choy. Cook 3 to 4 minutes until vegetables soften. Add tofu and sauce, and stir to combine. 
  4. Serve over cauliflower rice or brown rice, and top with sesame seeds, scallions, and cilantro. 
For more plant-based recipes like this, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.