Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE

Ingredients

• 80 g Broccolini (trimmed, cut into bite‑size pieces)
• 40 g Carrot (peeled, cut into matchsticks)
• 80 g Cremini Mushrooms (brushed dry with paper towel, quartered)
• 50 g Red Bell Pepper (sliced)
• 50 g Red Onion (quartered)
• 40 g Baby Corn (cut into halves lengthwise (about 4 spears))
• 90 g Smoked Tofu (extra‑firm, cubed)
• 1 tbsp Soy Sauce (all‑purpose, regular salty soy sauce)
• 1 tsp Dark Soy Sauce (adds color, less salty)
• 1 tbsp Hoisin Sauce (plant‑based oyster‑style sauce)
• 1 tbsp Sriracha (spicy, tangy chili sauce)
• 1 tsp Cane Sugar (granulated, will melt and caramelize)
• 1 tsp Toasted Sesame Oil (adds fragrant finish)
• 2 tsp Avocado Oil (high smoke‑point oil for stir‑frying)

Instructions

1. Prep Vegetables

   Trim the broccolini and cut into bite‑size pieces. Peel the carrot and slice into matchsticks. Brush the cremini mushrooms dry with a paper towel and quarter them. Slice half a red bell pepper, quarter half a red onion, and halve four spears of baby corn.

   Time: PT5M

2. Cube Smoked Tofu

   Pat the smoked tofu dry, then cut into bite‑size cubes.

   Time: PT3M

3. Make Stir‑Fry Sauce

   In a small mixing bowl combine 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tbsp hoisin sauce, 1 tbsp sriracha, 1 tsp cane sugar, and a splash (≈1 tsp) toasted sesame oil. Stir until sugar dissolves.

   Time: PT2M

4. Crisp the Tofu

   Heat the non‑stick pan over medium‑high heat, add 1 tsp avocado oil, and add the tofu cubes. Fry for 3‑4 minutes, turning once, until the edges are golden and slightly crisp.

   Time: PT4M

   Temperature: Medium‑high

5. Sauté Onion and Broccolini

   Add another 1 tsp avocado oil to the pan. Add the quartered red onion and broccolini pieces. Stir‑fry for about 2 minutes until they start to color.

   Time: PT2M

   Temperature: Medium‑high

6. Add Mushrooms and Carrot

   Add the quartered cremini mushrooms and carrot matchsticks. Stir‑fry for another 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

7. Add Bell Pepper and Baby Corn

   Add the sliced red bell pepper and baby corn halves. Stir‑fry for a further 2 minutes until all vegetables are bright‑colored but still crisp.

   Time: PT2M

   Temperature: Medium‑high

8. Combine Sauce and Tofu

   Return the crisped tofu to the pan, pour the prepared sauce over everything, and toss to coat. Cook for about 1 minute until the sauce thickens and glazes the ingredients.

   Time: PT1M

   Temperature: Medium‑high

9. Plate and Serve

   Transfer the stir‑fry to a serving plate and serve immediately over freshly steamed rice.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

4 g