Name: Eggplant & Tofu Stir Fry (Oil & Gluten-free)
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 4
Cuisine: Vegan
Ingredients: 2 blocks extra firm organic non-GMO tofu, pressed (learn how here); 1/4 cup tamari (or soy sauce if not GF); 1 tablespoon vegan hoisin sauce (optional); 1 tablespoon seasoned rice vinegar; 1/2 tablespoon coconut sugar; Dash of sriracha; 1/4 cup + 3 tablespoons vegetable broth, divided; 1-inch fresh ginger root, peeled and grated; 6 cloves garlic, minced; 3 chinese eggplants, cut in half then into 1″ strips (or 1 large Italian eggplant); 3 medium zucchini, cut in half then into 1″ strips; 3 bunches bok choy, roughly chopped; 1 head broccoli, cut into florets; 1 large tomato, diced (about 1 cup); 2 medium carrots, diced (optional); 3/4 cup vegetable broth; 3 tablespoons tamari (or soy sauce if not GF); 3 tablespoons seasoned rice vinegar; 1 tablespoon coconut sugar; 1 tablespoon vegan hoisin sauce (optional); 1 tablespoon flour of choice (or cornstarch); 1 tablespoon tomato paste; 1/2 teaspoon sriracha; Brown rice; 3 scallions, finely chopped; Red pepper flakes

Description

An easy and flavor-packed stir-fry loaded with vegetables and perfect for weekly meal prep or a meal for a crowd. Plus, it is oil and gluten-free!

Ingredients

Tofu

2 blocks extra firm organic non-GMO tofu, pressed (learn how here)
1/4 cup tamari (or soy sauce if not GF)
1 tablespoon vegan hoisin sauce (optional)
1 tablespoon seasoned rice vinegar
1/2 tablespoon coconut sugar
Dash of sriracha

Stir Fry

1/4 cup + 3 tablespoons vegetable broth, divided
1-inch fresh ginger root, peeled and grated
6 cloves garlic, minced
3 chinese eggplants, cut in half then into 1″ strips (or 1 large Italian eggplant)
3 medium zucchini, cut in half then into 1” strips
3 bunches bok choy, roughly chopped
1 head broccoli, cut into florets
1 large tomato, diced (about 1 cup)
2 medium carrots, diced (optional)
3/4 cup vegetable broth
3 tablespoons tamari (or soy sauce if not GF)
3 tablespoons seasoned rice vinegar
1 tablespoon coconut sugar
1 tablespoon vegan hoisin sauce (optional)
1 tablespoon flour of choice (or cornstarch)
1 tablespoon tomato paste
1/2 teaspoon sriracha

To serve

Brown rice
3 scallions, finely chopped
Red pepper flakes

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Instructions

In a large ziploc bag or sealable container, add in all of the ingredients for the tofu. Seal and shake well to mix. Seal and place into the refrigerator to marinate for at least 2 hours, ideally overnight.
In the meantime, prepare the vegetables. In a large pot, add in 3 tablespoons of vegetable broth along with the garlic and ginger. Saute until fragrant, about 4-5 minutes. Add in the eggplant, zucchini, bok choy, broccoli, tomato and 1/4 cup vegetable broth, and mix to coat the vegetables. Cover the pot and set it over medium-low heat to steam and cook through, or about 15 minutes.
Once the tofu has marinated, pour tofu and all of the liquid into a medium saute pan and cook over medium until the liquid dissolves and the tofu browns, about 10 minutes. Set aside.
Whisk together the remaining ingredients for the stir-fry in a small bowl. Once the vegetables have cooked through, add the mixture in along with the cooked tofu. Stir until uniform, and allow it to sit over medium heat for a few more minutes to warm through.
Top with red chili flakes and scallions, and serve warm with brown rice.

Notes

The key to a great stir-fry is to cut the vegetables you are using into relatively the same size, or as best you can.
You can opt for soy sauce instead of tamari, but keep in mind this is not gluten-free.

Prep Time: 2 hours
Cook Time: 20 mins
Category: Entree
Cuisine: Vegan