Tofu is the focus of this quick vegan stir-fry, draped in a soy sauce-orange juice glaze and tossed with bell peppers, broccoli, mango, and cashews.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
341 Calories
Recipe Instructions
Step 1
Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.
Step 2
Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots; saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture; cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt; stir in cashews, mango, and lime juice.
Ingredients
1 tablespoon brown sugar
salt to taste
1 small onion, chopped
5 cloves garlic, minced
1 cup broccoli florets
2 tablespoons canola oil
1 green bell pepper, cut into thin strips
1 (12 ounce) package extra-firm tofu, cubed
1 red bell pepper, cut into thin strips
1 tablespoon Sriracha sauce
1 teaspoon grated ginger
1 mango, chopped
2 medium carrots, peeled and cut into 3-inch pieces