Sauce:Combine together all ingredients for sauce. Heat Versa Pot 16 Oz, on medium heat. Add the mixture in the pot and mix, keep whisking so the lumps from cornstarch (or flour, arrowroot, etc.) could disappear. Turn down the heat on low and cook until it starts to bubble and it gets thick. Set aside.
Heat Xtrema 10” Wok over medium temperature for a minute or two. Add 1 tablespoon canola oil to pan; swirl or brush to coat the wok.
Add garlic, stir fry for 10-15 seconds. Lower the temperature to medium, then toss in carrots, cook for a minute or two, then add remaining ½ teaspoon of canola oil, diced pepper, green onion, broccoli, kale and mushrooms. Stir-fry for about 5 to 7 minutes, depending how crisp you want vegetables. Keep stirring frequently so that vegetables cook evenly.
Add cubed tofu, lightly toss with vegetables. Drizzle the sauce over it and keep stir frying for another minute to coat.
Add cooked egg noodles, or serve stir-fry over rice.
Cut tofu lengthwise into 4 equal pieces; cut each piece crosswise into 1/2-inch squares. Place tofu on a few layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
You may add any vegetables that you have or like.
You may drizzle more soy sauce, to taste.
about the author
Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out.
Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.