This vegetable Asian stir fry is filled with amazing flavors and is such a healthy, easy, family-friendly recipe.
A combination of aromatic garlic, onion, and mushroom comes together for a mouth-watering, delicious, savory bite.
Cook the rice or quinoa, or whatever base you choose for this Asian style veggie stir fry. Cut the tofu into 1/2 inch cubes and set aside.
Spray a large skillet or hot wok with cooking spray and heat over medium heat. Saute the tofu cubes until slightly crispy on the outside, add 1 Tbsp soy sauce towards the end of cooking for flavor.
Heat a separate large pan or wok over medium to medium-high heat. Add olive oil, then pour the frozen stir fry veggies into the pan.
Stir fry for five minutes until the Asian mixed vegetables are cooked through, add garlic, ginger, crushed red pepper, and remaining soy sauce. Cook another 5 minutes until everything is combined.
Add the tofu cubes to frozen stir fry vegetables, and the Red Curry Sauce. Cook lightly on medium-low heat until the entire mixture is heated through (about 5 minutes).