Thai Veg Stir Fried

serves 4 Prep 5 min total time 20 min

• Ready in just 20 minutes
• Made with everyday staple foods
• Super customizable & great for meal prep
• Budget-friendly beginner recipe
• Low in calories yet filling
• Completely oil-free 
• Bursting with flavor & nutrients

 

Ingredients

• 1 medium kabocha squash, cubed (butternut or any variety you find)
• 1 medium eggplant, cubed 
• 2 cups button mushrooms, sliced (140 g) 
• 1 cup baby corn 
• 1 medium broccoli, cut into florets 
• 4 oz sugar snap peas (115 g) 
• ⅔ cup firm tofu (150 g) 
• 2 scallions, diced 
• ⅓ cup veggie broth (80 ml)

 

Stir Fry Sauce

• 4 tablespoons soy sauce 
• 2 teaspoons cornstarch 
• 2 teaspoons coconut sugar 
• 1 tablespoon white vinegar 
• 2 garlic cloves, minced 
• 1 teaspoon ginger, grated 
• ⅓ cup water (80 ml) 
• Pinch of chili powder

 

To Serve 

• Thai basil 
• Cashews 
• Brown rice, cooked

 

Instructions

1. Put all of the sauce ingredients into a jar, close with a lid and shake well.
2. Cut the tofu into cubes and put them in a bowl. Drizzle with stir fry sauce, coat evenly and set aside to marinate.
3. Put a large non-stick pan over medium-high heat and add the cubed winter squash and a splash of water or cooking oil Cook for around 5 minutes until it has slightly softened, then add the rest of the vegetables together with the veggie broth.
4. Sauté everything for about 6 minutes, stirring frequently, until the liquid is absorbed.
5. Finally, add the marinated tofu in the stir fry sauce to the pan and cook for 4-5 more minutes, stirring frequently.
6. Once the veggies have become tender-crisp, remove from heat and divide them into serving bowls. Take a small bite and adjust the taste to your liking.
7. Serve your vegetable stir-fry with brown rice and top with Thai basil and cashews.
8. Enjoy warm or let cool and refrigerate in an airtight container for up to 5 days and reheat in a microwave at your convenience.

 

source:nutriciously.com