This vegan stir fry is a super-yummy way to sneak sea veggies into your life. I promise if you like sun-dried tomatoes and basil and zucchini, then you will love this dish!
Arame is a species of kelp that’s packed with calcium, iron, vitamin A, and loads of minerals. These gems from the sea have a slightly nutty, sweet flavor and give depth and heartiness to a simple veggie stir-fry.
This dish is delicious with or without tofu, so you could have it as the main event or as a great veggie side to complement another protein. It’s the arame you’re after, so you only need 1/2 to 1 cup on your plate to keep your meal balanced. This recipe will last you a few days!
Ingredients
- 1 pound firm tofu, drained and cut into 1/2” cubes
- 3 tablespoons tamari + more to taste
- 1 cup loosely packed arame
- 1 cup boiling water
- 1 tablespoon olive oil
- 2 large cloves garlic, minced
- 1 pound zucchini, sliced into 1/4” half-moons (about 3.25 cups)
- 1/3 cup finely chopped sun-dried tomatoes
- 1/4 cup fresh basil, minced
Marinate the tofu by placing it in a shallow dish or container with the 3 tablespoons tamari and letting it sit for 10 to 15 minutes. If you have a tight fitting lid, cover the dish. Shake occasionally or simply turn the tofu.
Put the arame in a bowl and cover it with the boiling water. Let it sit for 15 minutes, then strain out the arame and reserve the soaking water. Set aside.
Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cook for 10 minutes, stirring constantly. Add the tofu and marinade plus the arame and cook for another minute. Stir in the zucchini and 2 tablespoons of the arame soaking water. Cover and cook for 3 to 4 minutes. Stir in the tomatoes and additional tamari to taste and cook for another minute. Take off the heat and fold in the basil. Serve hot or at room temperature!
Top Photo: Amy Neunsinger
Video: Kristin Burns
