Asparagus and Veggie Stir Fry (Vegan)

from Contentedness Cooking

Spring veggies all jump into the skillet for some stir fry fun. A sweet chili sauce makes the flavor shine, with tofu and rice added in for a complete meal.

INGREDIENTS

• 8 oz tofu, cut into cubes

• 2 Tbsp sesame oil

• 3 cloves garlic, minced

• One bunch asparagus

• 3/4 cup mushrooms, sliced

• 2 carrots, cut into thin spears

• One bunch Swiss chard (optional)

• Stir Fry Sauce (See below)

• 1 tsp sesame seeds

• Salt and black pepper to taste

• Rice, for serving

STIR FRY SAUCE

• 2 Tbsp maple syrup

• 1 cup soy sauce

• 1 Tbsp minced or freshly pressed garlic

• 1/2 tsp red pepper flakes

• 1/4 cup sweet chili sauce like chili crisp

• 2 Tbsp cornstarch + 3/4 cup water to mix

• 2 Tbsp apple cider vinegar

INSTRUCTIONS

Cut asparagus, mushrooms, carrots, greens, and any other veggies. Cube tofu. 

Whisk stir fry sauce ingredients together and cook in saucepan for 3-5 minutes until heated through. Boil gently and stir for 2-3 more minutes to thicken.

Heat a skillet with sesame oil. If using fresh pressed, add garlic and fry for 2 minutes on medium heat.

Add tofu cubes, asparagus, mushrooms, other veggies, sesame seeds, and stir fry sauce. Fry for another 10 minutes.

Serve on plates or bowls with rice and enjoy.