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Vegetarian Stir Fry
A vegetarian friendly + gluten free take on Asian Stir Fry that packs a punch of spice that's oh so nice.
Prep Time: 00:15
Cook Time: 00:20
cauliflower rice (12 oz, frozen package or from pulsed cauliflower head)
stir fry vegetables (16 oz, frozen package or freshly chopped vegetables)
2 carrots, cut in matchstick style (thinner one-inch pieces)
1 package super firm tofu (8 oz)
2 tablespoons corn starch
1 teaspoon red chili flakes
3 tablespoons sriracha
2 tablespoons reduced sodium soy sauce
6 dried chilis (optional)
2 green onions
1Drain tofu from package and pad dry with a paper towel. Cut the large cube in half to have two blocks of tofu. Dice the blocks into smaller cubes (about 1/2 inch) and place cubes in two separate sandwich baggies. To the baggies, add 1 tablespoon of corn starch to each and 1/4 teaspoon red pepper flakes to each. Shake and set aside.
2Microwave stir fry vegetables and cauliflower rice as directed on the packages, but take off 2 minutes from each times since we'll be cooking them further in the stir fry.
3To a large skillet that's already hot over medium heat, add 3 tablespoons coconut oil. First, add the tofu from the baggies. Next, add 1 tablespoon soy sauce and 1 tablespoon of sriracha. Let sit 7-8 minutes on one side, and then flip and let sit for another 5 minutes until it begins to "crisp" a bit.
4To the skillet, next add the cauliflower rice, vegetables, and carrots. Stir altogether and add one more tablespoon of soy sauce and sriracha, along with the dried chilis and remaining 1/2 teaspoon red pepper flakes. Let sit for about 2 minutes.
5While stir fry sits, beat 2 eggs. Create a "nest" in the middle of the stir fry and add your 2 beaten eggs. Stir the eggs in quickly and consecutively for about 3 minutes. Add one last tablespoon of sriracha and stir for about 2 more minutes.
Save yourself some time + mess and use frozen cauliflower rice and packaged frozen stir fry vegetables if you'd like. Carrots are optional. I like adding them for additional crunch. Chiles are optional--do not eat them directly. If not a tofu fan, this recipe can easily be made using your choice of chicken, steak, shrimp, etc.
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