Veggie and Tofu Stir Fry

It probably seems like we're always making stir fry. I think we have been making it every few weeks. It's always a tasty meal, pretty healthy (with all those fresh veggies, brown rice and what not) and super easy and quick. It's definitely a nice dish to make with all the veggies we get in our CSA box.

We usually try to mix it up a bit with our stir frys and use different proteins, veggies and sauce mixtures.

For this stir fry, we used tofu, tons of fresh veggies and a made-up sauce. Here's what we used and what we did.

Veggie and tofu stir fry

-One package of savory tofu from Trader Joe's

-Half a crown of broccoli

-Red frying pepper

-About half a green pepper

-About one cup of mushrooms

-Two stalks (is that the right word?) of bok choy

-1 yellow onion

-4 cloves garlic

-soy sauce

-fish sauce

-sesame sauce

-hoisin sauce

-Sriracha sauce

-red pepper flakes

-garlic powder

-mirin

-cornstarch

Chop all veggies and tofu, and put in bunches according to how long you'll need to cook them.

Put the peppers, onion and broccoli together, and put the bok choy, mushrooms and tofu together.

Cook in batches in a wok (no oil or anything necessary), first the pepper batch and then add the mushroom batch.

Whisk together all sauces, herbs and about 2 teas. corn starch. Pour over veggies and cook for a while longer.

Serve with rice or noodles (we usually make rice in our rice steamer, since we are terrible at making rice on the stove top).