Vegetable and Tofu Stir-Fry
- 1 medium onion
- 1 red pepper
- 1 medium zucchini
- 1 lb shiitake mushrooms
- 1 block tofu
- 2 tbsps sesame oil
- 1 tbsp minced ginger
- ½ cup coconut milk
- 2 tbsps tamari, or to taste
- 1 tbsp honey (optional)
- ½ cup basmati rice (optional)
Wrap raw tofu in paper towels or clean dishcloth and press with book or other heavy object for an hour or more to remove as much liquid as possible.
- Slice onion thin.
Wash and pat dry pepper and zucchini and dice.
- Slice mushrooms thin.
Simmer sesame oil on medium heat in pan and add onions first.
Cook 5–7 minutes or until translucent.
Add peppers, zucchini, and mushrooms and cook for 5–7 minutes until caramelized.
Slice tofu thin and add to pan. Cook for 5 minutes.
- Add minced ginger, honey, coconut milk, and tamari.
Stir well, reduce heat, cover, and simmer for 5 minutes.
- Serve over basmati rice or as-is.
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