A veggie stir fry is the perfect meal to have in your arsenal for when you want a balanced healthy meal that doesn’t take too much effort. I love how versatile it can be: You can use whatever veggies are in season and/or you have on hand, pair with rice or noodles, and significantly change up the flavor with a creative sauce. In this version, I swapped my usual use of coconut aminos with a creamy tahini-ginger sauce. I’ve since found that this sauce is also perfect for tacos and salads!
Makes 2 generous servings
– 2 cups chopped veggies of choice (some of my favorites: carrots, parsnip, bok choy, baby corn)
-1/4 tsp asofoetida
– 2 Thai peppers (adjust per spice tolerance)
– salt to taste
-6 tb sesame seeds
– 8 ounce tofu (about half a block)
-1/4 cup tahini
-2 tb maple syrup
-1/8 tsp ginger powder
– 1/4 tsp black pepper
– Optional: hot sauce
1. Heat oil in a pan and add asafoetida and chopped Thai peppers.
2. Stir in chopped veggies and salt. Cook on medium-high heat until slightly tender, occasionally stirring.
3. Meanwhile, prepare the crispy tofu and sauce. First, wash and pat the tofu dry. Cut into cubes and roll each cube in sesame seeds until well coated. Drizzle cubes with oil and air fry at 400F for about 8 minutes or until golden brown and crisp.
For the tahini sauce, whisk all the ingredients together and add just enough water so the sauce is pourable but not runny. (Usually just a couple tablespoons but it may differ based on the tahini you use – consistencies can vary).
4. When the veggies are ready, remove the pan from the heat and stir in the tofu and sauce.
5. Give thanks and enjoy with rice or noodles!
Monika Sharda is a digital creator who loves inspiring others to create nourishing plant-based dishes and also shares tips on conscious living. She is a certified yoga instructor and Ayurveda student. You can connect with her on Instagram: @monikasharda_