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Stir Fry Vegetables

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Appetizer, Main Course
Chinese, French

Stir Fry Vegetables

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris malesuada aliquam justo dictum sagittis. Nullam eget magna at leo condimentum aliquet. Suspendisse nunc diam, finibus ac libero ut, varius vulputate elit. Pellentesque sit amet sapien lorem. Sed nisi enim, egestas in tortor quis, egestas ullamcorper orci. Phasellus id tempor libero. Vivamus imperdiet iaculis augue, nec sollicitudin libero. Cras feugiat congue metus.
Prep Time 1 day 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Rest time 15 minutes
Total Time 1 day 3 hours
Calories: 20kcal

Ingredients
  

Not Peanut Sauce

  • 1 cup hulled tahini
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons rice malt syrup
  • 2 cloves garlic crushed
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons tamari or soy sauce

Tofu

  • 500 g firm tofu
  • ½ to 1 lemon juiced
  • 1 clove garlic chopped or crushed
  • 1 teaspoon chopped fresh ginger
  • 2 tablespoons of olive oil

Vegetable Stir Fry

  • 1 large onion
  • 2 carrots sliced
  • 2 sticks celery sliced
  • 2 cups broccoli florets
  • 1 cup green beans trimmed & halved
  • 1 cup red/green capsicum cut into slices
  • ½ teaspoon chilli flakes
  • 1 tablespoon finely chopped coriander stems
  • 3 tablespoons chopped coriander leaves

Rice

  • 2 ½ cups basmati rice uncooked

Instructions
 

Tofu

  • NOTE: At lunch time or as early as possible in the day, place cut tofu in a glass/ceramic bowl with marinade. If you can’t do this until just before cooking, that’s okay. 
  • Mix together lemon juice, garlic, ginger and olive oil to create marinade.
  • Cut tofu into 3cm size cubes and mix through the marinade making sure all tofu is well coated, cover and place in the fridge for as long as possible.
  • Preheat oven to 180C.
  • Remove tofu from marinade, place pieces flat on a baking tray and cook for about 20-30 minutes until golden. Add to the stir fry at the end of cooking.

Rice

  • Cook basmati rice in a rice cooker, or following packet instructions. 
  • NOTE: If using a rice cooker, put rice in rice cooker, cover with double the amount of water (therefore 5 cups of water) and turn on to cook. It will take about 20-30 mins to cook rice in a rice cooker. 

Sauce

  • Mix all the ingredients together, it may become thick and lumpy, if so add some water and keep stirring until the sauce is the consistency of the original tahini you put in.

Vegetables

  • In a wok over medium heat, heat a tablespoon of oil; add onions, chilli flakes and coriander stems, cooking stirring for 3 minutes or until the onions start to soften.
  • Add carrots, cooking and stirring for five minutes. Then add capsicum, celery, broccoli and green beans.
  • Keep stirring over a medium heat, add a little water if it is getting too dry.
  • In last couple of minutes of cooking add prepared baked tofu and ‘Not Peanut’ Sauce.
  • Serve over rice, garnished with chopped fresh coriander leaves.

Notes

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris malesuada aliquam justo dictum sagittis. Nullam eget magna at leo condimentum aliquet. Suspendisse nunc diam, finibus ac libero ut, varius vulputate elit. Pellentesque sit amet sapien lorem. Sed nisi enim, egestas in tortor quis, egestas ullamcorper orci. Phasellus id tempor libero. Vivamus imperdiet iaculis augue, nec sollicitudin libero. Cras feugiat congue metus.

Stir Fry Vegetables

Jump to Recipe Print Recipe

Appetizer, Main Course
Chinese, French

Stir Fry Vegetables

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris malesuada aliquam justo dictum sagittis. Nullam eget magna at leo condimentum aliquet. Suspendisse nunc diam, finibus ac libero ut, varius vulputate elit. Pellentesque sit amet sapien lorem. Sed nisi enim, egestas in tortor quis, egestas ullamcorper orci. Phasellus id tempor libero. Vivamus imperdiet iaculis augue, nec sollicitudin libero. Cras feugiat congue metus.
Prep Time 1 day 1 hour 30 minutes
Cook Time 1 hour 15 minutes
Rest time 15 minutes
Total Time 1 day 3 hours
Calories: 20kcal

Ingredients
  

Not Peanut Sauce

  • 1 cup hulled tahini
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons rice malt syrup
  • 2 cloves garlic crushed
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons tamari or soy sauce

Tofu

  • 500 g firm tofu
  • ½ to 1 lemon juiced
  • 1 clove garlic chopped or crushed
  • 1 teaspoon chopped fresh ginger
  • 2 tablespoons of olive oil

Vegetable Stir Fry

  • 1 large onion
  • 2 carrots sliced
  • 2 sticks celery sliced
  • 2 cups broccoli florets
  • 1 cup green beans trimmed & halved
  • 1 cup red/green capsicum cut into slices
  • ½ teaspoon chilli flakes
  • 1 tablespoon finely chopped coriander stems
  • 3 tablespoons chopped coriander leaves

Rice

  • 2 ½ cups basmati rice uncooked

Instructions
 

Tofu

  • NOTE: At lunch time or as early as possible in the day, place cut tofu in a glass/ceramic bowl with marinade. If you can’t do this until just before cooking, that’s okay. 
  • Mix together lemon juice, garlic, ginger and olive oil to create marinade.
  • Cut tofu into 3cm size cubes and mix through the marinade making sure all tofu is well coated, cover and place in the fridge for as long as possible.
  • Preheat oven to 180C.
  • Remove tofu from marinade, place pieces flat on a baking tray and cook for about 20-30 minutes until golden. Add to the stir fry at the end of cooking.

Rice

  • Cook basmati rice in a rice cooker, or following packet instructions. 
  • NOTE: If using a rice cooker, put rice in rice cooker, cover with double the amount of water (therefore 5 cups of water) and turn on to cook. It will take about 20-30 mins to cook rice in a rice cooker. 

Sauce

  • Mix all the ingredients together, it may become thick and lumpy, if so add some water and keep stirring until the sauce is the consistency of the original tahini you put in.

Vegetables

  • In a wok over medium heat, heat a tablespoon of oil; add onions, chilli flakes and coriander stems, cooking stirring for 3 minutes or until the onions start to soften.
  • Add carrots, cooking and stirring for five minutes. Then add capsicum, celery, broccoli and green beans.
  • Keep stirring over a medium heat, add a little water if it is getting too dry.
  • In last couple of minutes of cooking add prepared baked tofu and ‘Not Peanut’ Sauce.
  • Serve over rice, garnished with chopped fresh coriander leaves.

Notes

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Mauris malesuada aliquam justo dictum sagittis. Nullam eget magna at leo condimentum aliquet. Suspendisse nunc diam, finibus ac libero ut, varius vulputate elit. Pellentesque sit amet sapien lorem. Sed nisi enim, egestas in tortor quis, egestas ullamcorper orci. Phasellus id tempor libero. Vivamus imperdiet iaculis augue, nec sollicitudin libero. Cras feugiat congue metus.

Last Updated on May 5, 2025

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