Ingredients

The following ingredients have 1 Servings
  • 1/4 cup low-sodium vegetable broth
  • 1/4 cup low-sodium soy sauce (or tamari)
  • 2 Tbs rice vinegar
  • 2 Tbs maple syrup
  • 1 Tbs minced garlic
  • 1 Tbs minced ginger
  • 3 tsp sriracha
  • 1 Tbs corn starch
  • 1 cup of sauce
  • 12-14 oz package extra firm organic tofu (optional)
  • 1 lb baby bella mushrooms (optional)
  • 12 oz package frozen stir fry vegetables

Instruction

  • Add all the sauce ingredients to a mason jar, attach lid, and shake thoroughly
  • If using tofu in your stir fry,  press first to remove as much moisture as possible, then cut into cubes
  • Use a 1 qt mason jar to marinate tofu cubes with the sauce - at least 1 hour
  • Drain tofu and reserve sauce.
  • Bake or air fry the tofu - 375°F - about 20 minutes total - flipping midway
  • Clean mushrooms and cut in half
  • Add mushrooms to wok with a splash of veg broth or water - turn heat to high
  • Once broth begins to boil, add frozen veggies and stir-fry juat a few minutes - until crisp-tender
  • Add baked tofu cubes and remaining sauce
  • Stir until sauce has thickened
  • Serve over your favorite rice