Tofu and Veggie Stir Fry

I am on a tofu kick lately! I have a few veggies that I need to eat up before the farmer’s market rolls around again, so I decided to make this stir fry. The veggies are grape tomatoes, cauliflower, shisito peppers, carrots, half a cucumber, and a few mushrooms.

I cut my cauliflower in small pieces (some ended up like “rice”), sliced a few mushrooms and carrots, and left the peppers and tomatoes whole. I stir fried them all in a few tablespoons of vegetable oil, sesame oil, hoisin sauce, and teriyaki sauce until they were tender. In the end tossed some cooked chopped tofu. I added half of a chopped cucumber and lettuce for some fresh elements, but it would have been just as good without it.

After a day at the pool, I wanted something refreshing and healthy, and this was perfect! I made extra to have for leftovers. Would be good mixed with some noodles, brown rice, or quinoa.

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