Fruity stir fry
Monday’s Speedy Vegan: This stir fry recipe was inspired by necessity. We were low on groceries and had very few veggies in the house, a block of tofu, lots of fruit and nuts and some rice. Necessity is the mother of invention, and I’m sure glad I invented this sweet dinner treat.
Fruity Stir Fry
2 cups red cabbage, shredded
3 carrots, thinly sliced (I used a food processor)
4 celery stalks, matchstick sliced
2 clementines, peeled and spilt into individual slices
2 garlic cloves
1/2 cup blueberries
1/2 cup walnuts
1 lb. extra firm tofu block, cut in 1-inch cubes
For the marinade, stir together in a medium size bowl:
1/4 cup light vegtable oil
1/4 cup maple syrup
1/4 cup shoyu (or soy sauce, low sodium preferred)
2 TB mango nectar
1/4 tsp cayenne pepper
1. Spray cast iron skillet lightly with oil. Saute vegetables until tender, leaving garlic and walnuts to add in last. Once garlic and walnuts are in pan, only heat until garlic is lightly browned.
2. Add in fruits and tofu.
3. Pour marinade over veggies, fruit and tofu. Let simmer over med-low heat until tofu is warmed.
4. Serve with basmati rice.
