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!

Frequently asked questions

What is the best way to ensure the tempeh gets golden brown without sticking?

To achieve golden brown tempeh, make sure the skillet is preheated and the vegetable oil is hot before adding the tempeh. Avoid overcrowding the pan, as this can cause steaming instead of browning, and stir occasionally for even cooking.

How can I adjust the spice level if I prefer a milder flavor?

To make the dish milder, reduce the amount of ground ginger in the broth mixture or omit it entirely. You can also use less turmeric, as it has a subtle peppery undertone that contributes to the spice profile.

What is the role of cornstarch in the broth mixture, and can it be replaced?

Cornstarch is used to thicken the sauce, giving it a glossy texture that coats the tempeh and vegetables evenly. If you need a substitute, arrowroot powder or potato starch can be used in equal amounts for similar results.

How do I prevent the sauce from becoming too thick or lumpy when cooking?

To avoid lumps, ensure the cornstarch is fully dissolved in the broth mixture before adding it to the skillet. Stir constantly as the sauce cooks and thickens to maintain a smooth consistency. If it becomes too thick, you can thin it with a small amount of additional vegetable broth.