Components:
Tofu: I exploit extra-firm tofu. There isn’t a must press it. As a substitute of chopping the tofu into cubes, I prefer to tear the tofu into bite-sized items. By tearing it, you get extra natural shapes that may be a bit extra interesting and the tofu grips the sauce extra.
Greens: I exploit a mixture of broccoli florets, purple and yellow bell peppers, carrots, and snow peas or snap peas which I believe is the proper number of textures, flavors, and colours. Nonetheless, be at liberty to swap any veggies with what you may have readily available. In complete, I used about 6 cups of greens. If you wish to substitute any greens simply ensure that to make use of roughly the identical quantity in order that the greens cook dinner correctly and the sauce amount is balanced. Another good veggie choices could be mushrooms, zucchini, inexperienced beans, cabbage, or eggplant.
Child Corn and Water Chestnuts: Do not you simply love these little child corns that are available restaurant stir frys? Yow will discover each child corn and water chestnuts canned in most main grocery shops. I really like how cute the newborn corn is and love the recent crunch water chestnuts add. Nonetheless, in the event you choose you possibly can omit one or each and as an alternative add 1 additional cup of a vegetable of selection.
Sauce elements: soy sauce, brown sugar, cornstarch, rice vinegar, garlic, ginger, sesame oil, and Sriracha. This combo makes the proper vegetable seasoning!
Garnishes: inexperienced onions and sesame seeds add the ultimate contact. When you have any readily available you can additionally prime with some bean sprouts.
Rice or noodles: serve this vegetable stir-fry recipe on cooked white rice, brown rice, cauliflower rice, or noodles of your selection.