Crispy Tofu Stirfry

Spicy curry simmer sauce kicks up the heat for this tofu vegetable rice stirfry.

Course Main Course

Cuisine American

Keyword curry, dairyfree, dinner, glutenfree, stirfry, tofu, vegan, vegetarian

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 274kcal

Author Alkaline Recipes

2 cups shredded zucchini
2 cups mixed cabbage, shredded
1 cup leeks, sliced
1 cup carrots, shredded
16 oz organic tofu, cut into cubes
4 tablespoon grapeseed oil, divided
1 tablespoon granulated garlic
2 cups cooked white rice, according to package directions
½ cup thai green curry simmer sauce I used Trader Joe's. If you want to make yours from scratch, recipe link below in notes

Add 2 tablespoon grapeseed oil to pan, on high heat, and add tofu cubes. Sprinkle with granulated garlic. Stirfry tofu approximately 8 minutes, flipping as needed, until all sides are crispy. Remove tofu from pan.
Add 2 tablespoon grapeseed oil to pan, and add carrots, zucchini, cabbage, leeks. Stirfry 3 minutes on high.
Serve dish with rice, topped with vegetable stirfry, and add 1 teaspoon curry sauce for each serving according to your preference for hotness. Add more if needed.
Garnish with garlic chives

Recipe for homemade Thai Curry Sauce from @pinchofyum

https://pinchofyum.com/red-thai-curry-sauce

Serving: 1.5cup | Calories: 274kcal