Here’s quick one. For veg lovers in a hurry.
Ingredients:
- i bag Whole Foods frozen veggie medley (they have frozen veggies on sale right now and the combos are really yummy, mine was the four seasons blend with green beans, corn, peas & carrots)
- 1 block extra firm tofu, diced
- 1 –2 tbsp coconut oil
- 1/4 cup peanut flour (you could sub in peanut butter here, but you may want to thin it out with some water first)
- 1-2 tbsp soy sauce
I sprayed the pan with non-stick spray (I’m a really big fan of the Spectrum brand – I am using grapeseed oil right now). Then I threw the veggies in (still frozen), as they thawed I added the chunks of tofu. I didn’t bother pressing the tofu really, I just drained the package of the water and let any extra liquid combine with the peanut flour later.
Next came the soy sauce and coconut oil. Since the pan was on high heat it loved the extra liquid. I let everything reduce down and then added the peanut flour. I had to add a little extra water with it to help it coat everything, but then I let it get thick and stick to all the veggies and ‘fu.
Meanwhile, I had the rice cooker doing it’s thing.
Served over a bed of brown rice.
As if that weren’t gorgeous enough as shown above, I decided to go above and beyond.
I deveganized the entire thing by adding a fried egg on top. It just sounded good.
It was a damn fine fry job if I do say so myself.
No extra sauce was necessary thanks to the beautiful drippy yolk.
Perrrrfect.
I’m drooling a little now, just reminiscing on this meal (and staring at the photos doesn’t help either).
Worth repeating.
Notes:
The smaller you chop the tofu, the faster the dish will cook, however, you may need more sauce to cover the greater surface area.
Rather than frying the egg for on top, you could scramble it with the stir-fry (like in fried rice).
You could also add the rice in to the pan near the end and fry it (like in fried rice).
I had the leftovers on a bed of quinoa, so feel free to swap your grains.
Elise one of my favorite meals….anytime of day….is an egg over rice. And if you have veg to mix with the rice it’s even better. And, not that you asked, but I ‘m gonna tell you, an egg over baked butternut squash with a marina sauce (with a little cinnamon & allspice in it) is FAB! Try it sometime.
You had me ’til the end 😉
I’ll have to try that peanut flour trick. So clever!
Using peanut flour is brilliant!
Tofu stir fry has become my go-to easy meal. I find myself having some variation of it at least 2 or 3 times a week…stereotypical vegan, much? Oh well. (:
damn, girl. you and those eggs.
you would be so proud of me. today, i “assembled.” kyle’s words, not mine. i said, “look, baby, i baked.” and he said, “no, you didn’t.” so i said, “i cooked!” and he said, “no, you assembled.”
whatever you want to call it, i gathered more than 10 ingredients and put them all together to create deliciousness. i made these vegan chocolate peanut butter balls that taste like cookie dough. OMFG.
xoxo
Excuse my ingnorance but why the use of peanut flour as against any other type of flour (coeliacs’ and other food intolerances excluded)? I haven’t seen peanut flour here in Australia so what could you substitute for it?
I am not vegan myself but am looking in to becoming vegan, hence my lack of knowledge of the different flours etc. Also is there any one type of tofu that is better than others, in terms of silky tofu as against non-silky tofu? I have never eaten tofu so am a complete novice in cooking with it. Thanks for your help.
You are so right, the egg really put that over the top!!! It looks delicious!
this was GENIUS to use peanut flour – i hate myself for not thinking of doing that. !can’t wait to make!
Holy mackerel this looks tasty! Especially with the egg on top!
that sounds like perfection. especially since im a marinara fiend at the moment. consider it done.
i know right? its funny because that is the only reason i dont have it more often. i just feel so pathetic eating something so obvious. i know thats a lame reason though.
balls. hehe.
i used peanut flour only because i wanted peanut-y flavor and i know that flour will help coat the veggies and tofu. i suppose any other flour will do (maybe?) but peanut flour tastes like peanuts so thats an added bonus.
its hard to find the stuff in stores nowadays, but it is available online (iHerb.com) if youre interested.
in terms of tofu, i prefer extra firm for most uses. the only time i use silken is for puddings or smoothies. otherwise, extra firm it is.
hope that helps!
well dont beat yourself up over it. just go make it tonight 🙂
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If you put egg on it then it isn’t vegan…
please note, i wrote “I deveganized the entire thing by adding a fried egg on top.”
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Yes, but you still call it “vegan stirfry” which is how it is being pinned on pinterest. Just FYI. 🙂
Vegan stir fry…..then you slap an egg on top ugh.