Quick and Easy Tofu Superfood Stir-fry
Using a superfood bagged salad cuts down on the time it takes to make this Asian-inspired tofu stir-fry. As written this makes 2 servings, but use 2 bags of Sweet Kale salad mix and double the sauce to stretch it to 4 servings.
Servings: 2 servings
Calories: 260kcal
Ingredients
Sauce Ingredients:
- 1/4 cup low sodium soy sauce
- 1/4 cup water or vegetable broth
- 1/4 cup maple syrup
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 1 tablespoon organic cornstarch or tapioca starch
Stir-fry Ingredients:
- 1 12 oz/340g bag of Sweet Kale Eat Smart Gourmet Vegetable Salad Kit (the dressing is not used in this recipe)
- 1 batch crispy tofu see recipe below
Instructions
- Mix all the sauce ingredients EXCEPT for the cornstarch or tapioca starch together.
- Open the salad mix and remove the inner packet. You will not be using the dressing so you discard it, but you will use the cranberry and pumpkin seed mixture.
- Heat a large saute pan over medium-high heat. Once hot add all but ¼ cup of the sauce, the salad mix of kale, green cabbage, broccoli, Brussels sprouts, and chicory, plus the cranberries and pumpkin seeds.
- Whisk the starch into the leftover ¼ cup sauce and pour into the pan once the veggies are soft. This will cause the sauce to thicken. Then toss in the tofu and coat with the sauce.
- Serve over steamed brown rice or cooked quinoa.
Nutrition
Calories: 260kcal | Carbohydrates: 37g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Sodium: 1183mg | Fiber: 2g | Sugar: 25g