Spring Veggie Stir-Fry with Crispy Tofu

Signs of spring have been popping up everywhere and it feels good to know warmth is on the horizon! We are about to get into asparagus season and I love using it in a variety of ways – roasted, grilled, steamed, you name it. In this case I stir-fried it with snap peas and carrots and tossed them all together in a fresh orange-ginger sauce. The tofu on top adds a delicious layer or crispiness. Enjoy!

1. Combine sauce ingredients in a small bowl. Set aside.

2. Place tofu in a large bowl and toss with tamari and cornstarch. Heat 2 tablespoons coconut oil in a large non-stick skillet over high heat. Carefully add tofu and cook until golden, stirring often. Drain on a paper towel lined plate.

3. Add the remaining tablespoon of coconut oil to the pan and cook the onion and carrots over medium-high heat for 2-3 minutes, or until the carrots start to lightly soften. Add asparagus and snap peas and cook for 2 minutes longer.

4. Add sauce and cook until sauce thickens. Serve over rice or noodles and top with crispy tofu, green onion and sesame seeds.

Spring Veggie Stir-Fry with Crispy Tofu

Serves 4

All you need:

Sauce –

1/4 cup reduced-sodium tamari

Zest and juice of 1 orange

1 tablespoon honey

2 teaspoons cornstarch

1 (2-inch) piece fresh ginger, peeled and grated

2 peeled garlic cloves, grated

1/4 teaspoon crushed red pepper flakes

3 tablespoons coconut oil, divided

1 (16 oz.) block super-firm tofu, drained

1 tablespoon reduced-sodium tamari

2 tablespoons cornstarch

1 small onion, divided

2 carrots, peeled and sliced

1/2 pound fresh asparagus, tough ends removed and cut into 1-inch pieces

1/2 pound snap peas

Sliced green onion, for garnish

Sesame seeds, for garnish

Cooked rice or noodles, for serving

All you do:

1. Combine sauce ingredients in a small bowl. Set aside.
2. Place tofu in a large bowl and toss with tamari and cornstarch. Heat 2 tablespoons coconut oil in a large non-stick skillet over high heat. Carefully add tofu and cook until golden, stirring often. Drain on a paper towel lined plate.
3. Add the remaining tablespoon of coconut oil to the pan and cook the onion and carrots over medium-high heat for 2-3 minutes, or until the carrots start to lightly soften. Add asparagus and snap peas and cook for 2 minutes longer.
4. Add sauce and cook until sauce thickens. Serve over rice or noodles and top with crispy tofu, green onion and sesame seeds.