Chickpea Soy Sauce Stir Fry

Hello! I don’t know where you are in the world, but here in the greater Washington, DC area we have more snow. That, combined with taking the day off finally gives me time to post another recipe! It’s been a long time and hopefully I’ll be back soon after this.

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I adapted this recipe from the Simple Vegan Blog’s Chickpea and Vegetable Stir Fry. I loved the idea of adding chickpeas to stir fry since they’re one of my favorite beans, but I wanted to add tofu and change up the vegetable choice.

The recipe is really easy and requires few ingredients. You can really substitute almost any vegetable here which makes it so versatile. You can omit the tofu, replace it with chicken, or keep it as is! If you want to add more substance you can serve it over white rice, but without it, it’s a healthy, vegetable and protein laden meal! It has a whopping 34 grams of protein! Who says you need to eat meat to get your protein!

Chickpea Soy Sauce Stir Fry
 
Prep time
Cook time
Total time
 
An easy, protein packed stir fry that you can eat alone or serve over rice! Adapted from the Simple Vegan Blog's Chickpea and Vegetable Stir Fry. WW Smart Points: 8
Serves: 3-4
Ingredients
  • ½ teaspoon coconut oil
  • 1 block firm tofu, pressed and sliced into 1-inch square pieces (or 1 lb chicken breast)
  • ½ cup boiling water
For the Vegetables!
  • 1 broccoli head, cut into bite size pieces
  • 2 carrots, sliced (I used a bag of pre-cut broccoli and carrots from the salad section)
  • ½ a red onion, sliced
  • 1 15-ounce can chickpeas, drained (400 g)
For the Sauce!
  • ½ cup water
  • ½ cup reduced sodium soy sauce or tamari
  • 1 tbsp sugar
  • 2 tsp cornstarch
  • Sriracha sauce to taste
Instructions
  1. Heat coconut oil in a large pan over medium high heat, then add tofu slices in an even layer and cover with a lid.
  2. Let cook for 5-8 minutes then flip and let cook an additional 3-4 minutes. Then set aside.
  3. Pour the boiling water into the pan (or use a wok) and cook the vegetables over high heat for 2-3 minutes. Drain the vegetables and set aside.
  4. Combine all the ingredients for the sauce in a bowl and mix well., then pour the mixture into the wok and cook over medium-high heat for 5 minutes or until the sauce thickens. Stir occasionally.
  5. Add the vegetables, tofu, and chickpeas and cook over medium-high heat for another 2 minutes.
  6. *Optional: Serve over rice or rice noodles.
Nutrition Information
Serving size:  Calories: 389 Fat: 9 Saturated fat: 2 Carbohydrates: 46 Sugar: 12 Sodium: 1945 Fiber: 11 Protein: 34

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