Simply Stunning Stir-Fry

Full of flavor + crunch and great over a grain

Ingredients

• 1 block of extra-firm tofu, cut into 3/4” blocks

• Dash of sesame oil

• Dash of grape seed oil

• The following quantities are up to you:

• Shitake and oyster mushrooms, cut into large pieces

• Sugar snap peas

• Broccolini florets and stems - cut into strips

• Green onions, cut into strips

• Carrots, grated

• 1 yellow or orange pepper, cut into thin strips

• Everything but the Bagel spice, optional

Sauce

• 2 tsp fresh ginger, grated or chopped

• 1 - 2 Tbs shallot, chopped or red onion

• 2 cloves of garlic, roughly cut

• 3/4 tsp dried yellow mustard (I use Colmans)

• 1 Tbs maple syrup

• 1/4 cup rice vinegar 

• 2 Tbs low-sodium tamari or soy sauce

• 2 Tbs water

• 1/3 cup olive oil or toasted sesame seed oil

• A few grinds of pepper

instructions

• Blend all sauce ingredients in a blender

• Saute tofu in sesame oil until two sides have browned, set aside

• Saute mushrooms in grape seed oil until liquid has evaporated and edges turn brown, set aside

• Heat a dash of sesame oil and cook the following in order for about 3 min each: green onions, stems of broccoli and asparagus, garlic, pepper and carrots, broccoli florets and snap peas

• Add tofu and mushrooms and stir to heat well

• Add some of the sauce and mix thoroughly for a couple of minutes but don’t cook it in the sauce

• Serve over a grain like black rice