Gluten-Free Vegetarian Nut-Free Chinese Stir-Fry

About this recipe

This gluten-free, vegetarian, and nut-free stir-fry brings together vibrant vegetables and tofu in a savory sauce. Perfect for a healthy weeknight dinner, this dish ensures enjoyment without compromising dietary preferences.

Ingredients

• 1 cup gluten-free tamari or soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup sliced carrots
• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup sliced mushrooms
• 1 cup firm tofu, diced
• 2 green onions, chopped
• 2 cups cooked brown rice

Directions

1. 1

   Whisk tamari, rice vinegar, maple syrup, and cornstarch in a bowl. Set aside.

2. 2

   Heat sesame oil in a large skillet or wok over medium heat. Sauté garlic and ginger for 1 minute.

3. 3

   Add bell peppers, carrots, broccoli, snap peas, and mushrooms. Stir-fry for 5-7 minutes until tender-crisp.

4. 4

   Add tofu and prepared sauce. Stir to coat and cook for another 2-3 minutes until sauce thickens.

5. 5

   Remove from heat and stir in green onions.

6. 6

   Serve hot over cooked brown rice.