When I was first diagnosed with an auto-immune disorder, I had to remove many of my favorite foods in order to feel better and function.
It made me feel deprived of all the scrumptious food I loved to eat.
Ever been there?
Well, you don’t have to feel deprived or like you are missing out. There are many vegetarian options out there and you will never have to sacrifice flavor. This recipe is one of them.
16 oz tofu cubed and drained
2 red bell peppers julienned
1 large onion, julienned
7 celery stalks (cut in 1/2 length ways & then 1”sticks)
4 garlic cloves, minced
1 tsp cracked pepper
2 tps cornstarch
3 TBS vegetable Oyster sauce
1 TBS soy sauce (I use Bragg)
1tps sesame oil
3 TBS water
Add high temperature oil (like avocado oil), ½ tsp of salt and 1 tsp of fresh. Cook in oil for one minute until fragrant, add cubed tofu sear on all sides. Once tofu is done remove from wok and set to the side.
Note: I typically airfry my tofu but to make this a one pan meal I have also done it this way
Add more oil to pan if needed, stir-fry red bell peppers, celery, onion and garlic.
Tip: I find best results stir frying each vegetable individually and setting to the side to combine once everything is pre-cooked adding all veg back to the wok with the sauce. It’s easier to get an even cook on all ingredients.
If cooking veg individually add garlic To wok then vegetable & tofu and add sauce.
Top with sesame seeds or green onions to make it pretty.