Easiest Vegan Stir Fry Ever

We're busy and sometimes just don't have a lot of time to cook. I get it. Which is why I made the Easiest Vegan Stir Fry Ever. The secret's in the sauce...

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Add all the sauce ingredients to a mason jar, attach lid, and shake thoroughly
2. 2If using tofu in your stir fry, press first to remove as much moisture as possible, then cut into cubes
3. 3Use a 1 qt mason jar to marinate tofu cubes with the sauce - at least 1 hour
4. 4Drain tofu and reserve sauce.
5. 5Bake or air fry the tofu - 375°F - about 20 minutes total - flipping midway
6. 6Clean mushrooms and cut in half
7. 7Add mushrooms to wok with a splash of veg broth or water - turn heat to high
8. 8Once broth begins to boil, add frozen veggies and stir-fry juat a few minutes - until crisp-tender
9. 9Add baked tofu cubes and remaining sauce
10. 10Stir until sauce has thickened
11. 11Serve over your favorite rice