Veggie Tofu Teriyaki Stir Fry

Vegan, filling and delicious!

Play around with this recipe using different veggies and varying amounts. You can’t mess it up!

Whether I’m burnt out from time in the kitchen or I just don’t have time to cook a big meal, one pot dishes are always a great option for quick and healthy cooking. My wok is one of my favorite kitchen items and this vegan stir fry is so easy, quick and delicious.

Here is what I used but any veggies you like or have on hand will work. This makes about 4-5 servings. I recommend using organic when you can but no worries if it’s not.

• 1 eggplant

• 1 yellow squash

• 1 zucchini

• 4oz sugar snap peas

• 1 can sliced water chestnuts

• 1 can cut baby corn

• half block firm tofu diced

• 3 cloves garlic sliced

• 3 green onions sliced

• 1/2 red onion chopped

• 1/3 cup sesame oil

• sea salt

• garlic salt

• Teriyaki sauce ( I use Oceans Halo organic soy free teriyaki)

Slice and quarter the eggplant, squash and zucchini. Heat the sesame oil in a large pan or wok on a medium heat. Add in the onions and garlic until starts to brown. Add zucchini and squash and stir 2-3 minutes until begins to soften. Add in eggplant and continue stirring. When eggplant starts to brown and soften add water chestnuts, corn and snap peas. Add diced tofu. Sprinkle sea salt and garlic salt to taste. Pour 1/2 bottle of teriyaki sauce and stir all for another 2 minutes and serve.