Tofu Veggie Stir-fry. All photos by Daniel Friedman.

This recipe is different every time you make it because you can use whatever vegetables you happen to have around the house. Instead of or in addition to the ingredients listed below, you could try summer squash, zucchini, water chestnuts, baby corn and bean sprouts.

Use any vegetables you have available.

1 onion, diced
2 cloves of garlic, diced
1 red pepper, diced
chopped kale (massage in lemon juice before cooking)
5 to 6 large carrots, peeled and diced
halved green beans
1 large head of broccoli
1 block of tofu, patted dry and cubed

Sauce:
Sriracha to taste
chili flakes to taste
vegetable oil
4 tablespoons of rice vinegar
2/3 cup soy sauce (low sodium if you want to make it a little better for you)
4-5 tablespoons of honey
2 tablespoons cornstarch mixed with 2 tablespoons water–you don’t want paste but it shouldn’t be too watery, either

Saute the tofu in vegetable oil (enough to coat the bottom of the pan or wok but not so much that the food turns out oily) until it’s a bit browned, then add the onions and garlic.

The cooked vegetables are ready for the sauce.

Add the remaining vegetables in stages–generally in 10- to 15-minute increments. When using green beans it might be best to soften them a little in the microwave first. Add the chopped kale last.

When all of the ingredients are in the pan or wok, leave covered and let them steam together for about 10 minutes or until everything is soft (but not mushy).

Add the ingredients for the sauce with the cornstarch last; it acts as a thickening agent.

Serve over brown rice. Serves 4-6.

◀ Kid-friendly fare from Luci’s Healthy Marketplace || Pesto Broccoli Pasta ▶