VEGGIE TOFU POTSTICKER STIR-FRY

Enjoy a quick, flavorful plant-based dish that takes a smart shortcut with potstickers, then elevates the dish with protein-rich tofu and crisp, fresh vegetables for a satisfying, well-rounded meal.

Vegan, Vegetarian, Dairy Free, Plant Based

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Ingredients

Tofu:

• 1 package of organic extra-firm tofu, thinly sliced

• 1 T avocado oil

• sprinkle of pink salt
  

  Veggies:

• 1 T avocado oil

• 1 package of vegetarian tofu potstickers

• small bunch of broccolini, chopped

• 1 small red bell pepper, sliced

• 1 c Napa cabbage, thinly sliced

• 1/2 c carrots, shredded

• 1/2 c raw cashews

• 4 t cornstarch
  

  Sauce:

• 6 T tamari

• 6 T rice wine vinegar

• 2 T fresh ginger, grated

• 1 T sesame oil

• 2 T pure maple syrup

• 4 garlic cloves, minced

• 1 t pink salt

• 3 t siracha

• 4 t arrowroot powder

• dash of sesame seeds (optional topping)

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Directions

Heat the oil in a pan and sprinkle salt around. Lay the tofu on top of the salt and sauté a few minutes on each side. Remove from the pan and set aside.

Cook the potstickers according to the package. Remove from the pan and set aside. NOTE: Do not use any sauce that may come with the package.

Next, heat the oil in the pan and add all the veggies, and sauté for a few minutes. Add 1-2 tablespoons of water to help steam the veg. Add the cashews and toss to incorporate.

In a small bowl, whisk together the sauce ingredients and add it to the pan. Also, add the tofu and potstickers back to the pan and toss to combine. Cook for a minute or so until the sauce starts to bubble and thicken. Serve immediately and top with sesame seeds.

Enjoy!