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| Vegan Stir-fry Recipe |
When you don’t know what to cook, throw some veggies in a pan with garlic and ginger and call it a stir fry! 😉
Check out this delicious stir-fry by @growthegrin and give it a try with a delicious creamy miso sauce! ❤️INGREDIENTS;
- 1 inch knob of ginger minced
- 2 garlic cloves minced
- 2 spring onions (plus more for garnish)
- 1 red chili
- 1/2 purple cabbage
- 1 small broccoli head
- 1 bunch of kale
- Any other greens you have (silverbeet, Bol Choi)
- 1/2 block firm tofu
- Sesame oil
- Coconut aminos/tamari
For the sauce;
- 2 tbsp white miso
- 2 tbsp almond butter
- 2 tbsp coconut aminos
- Squeeze lime
- 1 tsp sesame oil
- 2 tbsp hot water (approx)
Directions;
Heat 1 tbsp coconut oil in a large stir fry pan.Add in the garlic, ginger, chili, and spring onions on low to medium heat until fragrant (a couple of mins).
Add in the cabbage and broccoli and turn up to medium heat and sauté for about 5 minutes until the cabbage is slightly soft. Add in the kale, coconut aminos and sesame oil, and sauté until kale has wilted.
For the Tofu - in a separate pan heat 1 tbsp coconut oil and wait until hot. Add in the tofu and sauté on medium heat with a sprinkle of salt until crispy. Pour In 1 tbsp coconut aminos and cook for a further 2 minutes.
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For the sauce;
Add all the ingredients except water and whisk until smooth adding 1 tbsp water at a time until It’s reached a smooth but still slightly thick consistency.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Add your veggies and tofu into a bowl and drizzle sauce on top. Garnish with some raw spring onion, coriander, seeds, and chili for some extra POP! ENJOY!