A super easy and nutritious stir fry full of different veggies! This recipe makes a lot so it’s great to batch cook or make with friends!
1 package spaghetti noodles (for gf sub brown rice spaghetti)
1 block tofu
2/3 cup frozen edamame, defrosted
1 cup broccoli, chopped (about 1 small head)
2 bell peppers
2 cups spinach, bok choy, or tatsoi
2 small onions
3 Tbsp olive oil (could sub sesame oil)
1/4 cup soy sauce (sub tamari for gf)
2-3 Tbsp maple syrup
1 - 1 ½ tsp garlic powder
SAUCE: Combine ingredients in a bowl and whisk with a fork until combined
NOODLES: prepare according to package instructions
TOFU: Press tofu with paper towels to remove water. Cut tofu into cubes. Fry tofu with a little olive oil until golden brown. Transfer to a bowl and set aside.
VEGGIES: Wash and chop veggies except for spinach and in the same pan, add veggies and other half of oil. Stir fry over medium high heat until tender. Add a little water if needed to prevent sticking.
ASSEMBLE: Drain the noodles. Add them to the pan with the veggies. Add about half the sauce and stir-fry until mixed. Add tofu. Optional: Top with peanuts, hulled sesame seeds, cilantro, and /or lime!