Asian Stir Fry With Peanut-Soy Sauce (vegan)

This is my favorite stir fry I have made so far: it includes crispy tofu, juicy broccoli and flavorful mushrooms with soy-peanut butter sauce. It's quick, easy and budget friendly, so what are you waiting for?

For 2 portions

Ingredients:

For the rice

• 1 cup of rice

• 2 cups of water

• 1 tsp vegetable soup powder

For the stir fry

• 1/2 medium onion

• 2 garlic cloves

• 1 small piece of ginger (same amount as the garlic)

• 1/2 head of broccoli (or 4-5 chunks of frozen broccoli)

• 1 cup of mushrooms

• 1/3 block of tofu

• 3 tbsp flour

• 2 tbsp soy sauce

• 1 pinch of pepper

• oil

For the sauce

• 4 tbsp soy sauce

• 1 pinch of pepper

• 1 tsp vinegar (I used rice vinegar)

• 1 tsp peanut butter

Directions:

First cook your rice: combine 1 cup of rice with 2 cups of water and 1 teaspoon of vegetable soup powder in a pan (I used brown rice but regular white rice will do too) and cook it on medium heat until the water is gone and the rice is soft and yummy.

Dice the onion, garlic and ginger, and saute them in some oil until soft and translucent. Meanwhile press the tofu and cut it into small cubes and put them into a small bowl. Add 2 tablespoons of soy sauce and 1 pinch of black pepper in the bowl and mix it with the tofu. Let it sit, and take the onions out of the pan (put them in a small bowl, we will use them later).

Add the flour to the tofu and mix it until it's all coated in flour, then fry it in the pan with some oil on every side. Cut the mushroom and broccoli into smaller pieces and once the tofu is done combine everything in the pan: add the onions, mushrooms and broccoli, then let them cook until everything is tender.

To make the sauce combine the following things in a small bowl: 4 tablespoons of soy sauce, 1 pinch of pepper, 1 teaspoon of vinegar and 1 teaspoon of peanut butter. Mix it well, pour it over the veggies and the tofu, and let it cook and coat everything.

Serve the veggies with the rice, and enjoy! This meal might look complicated, but I promise it is really easy and you can definitely make it in less than 30 minutes.