Spicy Tamarind Stir-Fry

When you have veggies in your fridge that you need to use, a stir-fry is always a good idea. They're high in essential nutrients and can satisfy an empty stomach no problem. You can serve it with various types of noodles, rice or any other carb like quinoa. Or, you can serve it on its own without the carbs. Completely up to you, but I am team rice all the way. Rice is my life. Found below is the ingredients and instructions. Stir-fry's away! Enjoy! 

Spicy Tamarind Sauce; 

• 1.5 TBSP tamarind paste. I just made my own with about 5 or 6 tamarind pods. The pulp got blended with all the other ingredients in the sauce. You have to crack the pod and peel the pulp of the tamarind away from the seed. Discard the cracked pod, as well as the string found over the tamarind and the seeds. Only blend the pulp. 
• 1/3 cup Sriracha
• 1/3 cup freshly squeezed lime 
• 2 TBSP soy sauce 
• 4 garlic cloves, minced  
• 1/4 cup agave  

Combine all of the above ingredients in a blender. 

Veggies that I put in my stir-fry were; 

• 1.5 heads of broccoli. I only use the florets with half an inch of the stem attached to each medium sized floret. Hope that makes sense! lol 
• 2 cups of sliced mushrooms 
• 1 Red pepper, diced medium - large 
• 1.5 cups of Celery, diced medium 
• 1/2 package of Tofu, cut in cubes 

Cook all of the above ingredients in a large frying pan with 1 TBSP avocado or olive oil.    After about 4 or 5 minutes, add as much or as little of the spicy tamarind sauce that you'd like. Cook on medium heat until sauce has disintegrated into the veggies & tofu. 

Prepare your rice, noodles or other choice of carb according to the package and how much you are wanting to make. 

Serve stir-fry over rice, noodles or by itself and top with sesame seeds and chopped green onions if you'd like. 

✌️💚😋