30 Minute Veggie Stir-Fry
On my most recent trip to Costco I purchased a wok (even though I went there for paper towels)… Anyway, I have been searching for a recipe to make in my wok, but honestly I don’t typically cook Asian cuisine, so I stepped a bit outside of my comfort zone. Which, to me, is what cooking is all about. Luckily, I quickly realized stir-fry’s are pretty darn easy to make.
I went to my local grocery store and purchased some sesame oil, veggies, tofu, and brown rice pad thai noodles. So yes, this is another completely vegan recipe. That being said, this recipe would also be great with chicken added, or a fried egg!
I whipped up this stir-fry in less than 30 minutes. It was super flavorful, filling, and yielded leftovers for the next few days as well.
{30 Minute Veggie Stir Fry}
Serves 2-4
Ingredients:
1 tbsp chili garlic sauce
1 tbsp sesame oil
2 red peppers, diced
4 oz edamame beans
10 oz sugar snap peas
14 oz firm tofu
8 oz asian brown rice noodles (I use Annie Chun’s pad thai)
Peanuts, green onions and everything seasoning to garnish
Salt and pepper to taste
Directions:
Line the tofu in paper towels and squeeze out all the excess moisture (this helps the tofu get crispy). Dice and place in the wok over medium high heat. Add chili garlic sauce and stir well to combine. Allow to cook for about 10 minutes, stirring every few minutes, until tofu is crispy on the outside.
In a separate pan, cook the diced red pepper and snap peas over medium heat for about 8-10 minutes. Tossing with the sesame oil.
While the veggies and tofu are cooking, place the noodles in a sauce pan or bowl (not over heat) and pour very hot water over them. Allow the noodles to sit in the hot water for 10 minutes.
Place the cooked veggies into the wok with the tofu and toss to combine. Strain the noodles and add to the wok. Toss everything together and cook for an additional 2-5 minutes. Season generously with salt.
Place the stir-fry into bowls and top with desired amount of edamame, peanuts, green onion, and everything seasoning.
