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Before you jump to Veggie / Tofu Stirfry (Lactose free) recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
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We hope you got insight from reading it, now let’s go back to veggie / tofu stirfry (lactose free) recipe. To make veggie / tofu stirfry (lactose free) you only need 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to prepare Veggie / Tofu Stirfry (Lactose free):
- Prepare 1 medium handful Sliced carrots
- Prepare 1 small handful broccoli florets
- Get 1 small handful cauliflower
- Get 3 Bok Choy leaves
- Take 3 Napa Cabbage leaves
- Use 1 small handful Snap Peas
- Use 1 small handful Snow Peas
- Prepare Onion Powder
- Prepare 2 tbsp Earthbalance vegan butter
- You need 1/2 cup Vegetable Broth
- You need soy sauce (I used La Choy low sodium)
- Use 1 packages Melissa's Extra Firm Tofu
- Take RealLemon Juice
Steps to make Veggie / Tofu Stirfry (Lactose free):
- Tofu prep: cut tofu into strips and press for 45 minutes to drain excess water out. (Afterwards.. ya can either use plain, or marinate it for several hours. the longer it sits in marinate the stronger it tastes.) After done prepping tofu - cube it to size ya like.. Set aside for now.
- Chop up Carrots, Cauliflower, Broccoli. Cut ends off snap peas and snow peas. Group up and set aside in a bowl for now. (the picture is carrots, snowpeas, and snap peas - see picture in step 3 for the broccoli and cauliflower)
- Chop up Napa Cabbage and Bok Choy. Group up and Set side in another bowl. (The picture is of broccoli florets, Bok Choy, Napa Cabbage, and Cauliflower)
- Preheat wok and add earthbalance butter and onion powder.
- Slowly add the chopped up vegetables (from step 2) to the wok. Stir them around. When they are hot, add the leafy vegetables (from step 3) and tofu. When vegetables are close to al dente, add vegetable broth, Real lemon and soy sauce.
- Remove from heat and enjoy :)
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