Gluten-Free Tofu Vegetable Stir-Fry Recipe

About this recipe

A quick and flavorful dinner option featuring tofu and fresh vegetables in a gluten-free soy sauce-based stir-fry. Perfect for solution seekers looking for a healthy and satisfying meal.

Ingredients

• 400 g Manning Impex Frozen Tempeh 400G
• 500 g Planet Organic Courgettes 500G
• - Forest Whole Foods Organic White Quinoa
• 500 G Brown & Polson Cornflour
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Ktc Vegetable Oil
• 400 g Trs Turmeric Powder 400G

Instructions

1. 1. In a small bowl, stir together 2 tablespoons cornstarch, 1/4 teaspoon ground ginger, 1 cup gluten-free vegetable broth, and 2 tablespoons gluten-free soy sauce until smooth. Set aside.
2. 2. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add half of the cubed tempeh and stir-fry until golden brown, about 3-4 minutes. Remove and set aside.
3. 3. Repeat with the remaining tempeh, using an additional 1 tablespoon vegetable oil. Remove and set aside.
4. 4. In the same skillet, add 1 tablespoon vegetable oil and stir-fry 5 cups of courgettes with 1/4 teaspoon ground turmeric for 5-7 minutes, until tender-crisp.
5. 5. Reduce heat to medium and return the tempeh to the skillet. Pour in the reserved broth mixture and cook, stirring constantly, until the sauce boils and thickens, about 2-3 minutes.
6. 6. Serve the stir-fry hot over cooked quinoa. Enjoy!