No Oil Tofu Veggie Stir-fry

This recipe varies for me based on what is currently in the refrigerator and freezer.  Anytime I have more vegetables than I can use in other meals, I chop them up and freeze them to use in this stir fry.  All of the ingredients in this stir fry freeze and reheat well, and you can swap out any vegetables you want.  Here is my favorite version of this recipe.

Ingredients
1 cup extra firm tofu, cubed (this recipe also works well with sliced seitan or a combination of the two)
1/2 onion, sliced
1/2 tsp fresh ginger root, minced (or ginger paste, if you're lazy like me)
1 clove garlic, minced (or about 1 tsp garlic paste, if you're lazy like me)
2 carrots, chopped
1-2 cups broccoli florets
1/2 cup baby corn (or however much is in half a can)
1/4 cup water chestnuts, sliced (or however much is in half a small can)
1 red, orange, or yellow bell pepper, sliced 
2-5 tbs Braggs' Liquid Aminos (Adjust to taste.  Low sodium tamari also works, but I find full-sodium soy sauce makes the dish too salty.)
1/2 cup water
1 tbs corn starch


Directions

1. First drain the tofu.  If it is already cubed, just drain as much liquid as possible.  If it's still in one big block, wrap it in a couple of paper towels, place it between two dinner plates, and put a few cans on top to weight it down.  After a couple of minutes, most of the water should be drained from the tofu block. Cut into cubes. Add two tablespoons of water to a nonstick skillet, heat over medium, and cook the tofu cubes for 5 minutes, adding more water if it starts to stick.

2. Add the sliced onions to the skillet.  Cook onions until slightly translucent, then add garlic and ginger. Continue to add water a tablespoon at a time as needed to prevent sticking.

3. Whisk together Bragg Liquid Aminos, corn starch, and water or vegetable broth, and add this sauce to the skillet. 

4. Add remaining vegetables.  Cook over medium heat for a few minutes, stirring occasionally.  I usually cover the skillet and let it cook on low for up to 30 minutes while the rice finishes cooking.  If the vegetables cook to the point of getting mushy, it just makes them taste more like take-out to me, so I've never seen this overcook.

5. Serve over your choice of brown rice, brown rice noodles, or soba noodles.