Loads of vegetables and marinated tofu are stir-fried in a savory sauce that is sweet, sour and spicy.
This meal is inspired from one of my favorite restaurants in San Diego called Sipz. The flavors and vegan options are out of this world. If you are ever in that area, it's worth the trip. I hope you enjoy my own healthy World Fusion spin, we can do more inspired dishes from them if you'd like! This meal is completely balanced with grains, protein and vegetables. It is featured on page 213 in The Artistic Vegan Cookbook.
The leftovers are that much better after marinating. I love that, don't you?
2 Tbsp Vegetable Broth
1 Block Firm Tofu (12-14 oz)
1 Large Carrot - Peeled & Sliced in Rounds
1 Bell Pepper of Choice - Sliced in Strips
1 Small Head Broccoli - in Florets
1 Red Onion - Chopped or Sliced
2 Cups Rice or Noodles
Triple S Sauce (Sweet, Sour & Spicy)
4 Tbsp Tamari / Sauce
2 Tbsp Sweetener (Coconut Sugar, Agave, Maple Syrup...)
2 Limes - Rolled & Squeezed
1 Tangerine - Squeezed
2 Cloves Garlic - Minced
1 tsp Hot/Sriracha Sauce
Red Pepper Flakes to taste
May add up to 1 Tbsp minced ginger to the sauce.
May use 1 Tbsp less sweetener, omit the tangerine and use 3 Tbsp Marmalade. Yummy.
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