Sesame Stir-Fry (Vegan and Gluten-Free with Soy-Free Option)
Since, by definition, stir-fry is cooked at a high temperature and usually in a wok, this vegetable medley isn’t technically “stir-fry”. It is, however, a flavorful and satisfying way to get more vegetables in your diet. Tahini and lemon juice give this super healthy stir-fry a tasty twist.
Prep Time18 minutesmins
Cook Time12 minutesmins
Total Time30 minutesmins
Servings: 4servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
In a very large pan or skillet, sauté carrot, cabbage, pepper, onion, and peas in oil over medium-high heat for 4 minutes or until vegetables begin to brown slightly.
Meanwhile, squeeze or press liquid out of tofu. You can do this with your hands or you can use a tofu press. Cut into bite-size cubes.
Add squash and tofu and continue to sauté until vegetables become tender crisp (about 4 minutes). Stir enough to prevent sticking, but not so much that the tofu falls apart.
Reduce heat if vegetables brown too fast.
Stir in garlic, granulated onion, and salt.
Mix together lemon juice and tahini and mix into stir-fry. Remove from heat.
Sprinkle with sesame seeds.
Serve over brown rice or rice noodles or by itself.
Notes
1. To freeze tofu: Remove tofu from package, drain, place in plastic bag or container, and freeze for at least 24 hours.2. To make this recipe soy-free, use chickpea tofu.