Gluten-Free Vegetarian Asian Stir-Fry

About this recipe

This gluten-free vegetarian Asian stir-fry is a vibrant, delightful dish that brings together a medley of fresh vegetables and tofu, enveloped in a rich, savory sauce. Perfect for a quick weeknight dinner, it's a meal that satisfies both taste and health needs without compromising on flavor.

Ingredients

• 1/2 cup gluten-free tamari or soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup diced firm tofu
• 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
• 1/2 cup sliced mushrooms
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons olive oil
• Cooked rice or gluten-free noodles, for serving

Directions

1. 1

   Whisk together tamari, sesame oil, garlic, ginger, brown sugar, rice vinegar, and red pepper flakes in a bowl.

2. 2

   Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown.

3. 3

   Add mixed vegetables and mushrooms to the skillet. Stir-fry for 3-4 minutes until tender-crisp.

4. 4

   Pour sauce over vegetable mix. Stir well to coat all ingredients evenly.

5. 5

   Mix cornstarch and water to create a slurry. Add to skillet and stir until sauce thickens.

6. 6

   Remove from heat and sprinkle with green onions and cilantro.

7. 7

   Serve stir-fry over cooked rice or gluten-free noodles. Enjoy your meal!