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Veggie Tofu Stir-Fry
Tofu sauce, sticky red onion and mushroom with broccoli makes a delicious TOFU STIR-FRY and all prepared using one skillet (easy clean up)
Equipment
- Skillet or your favorite pan 🙂
Ingredients
- 1 cup cooked rice (if serving with rice)
- 2 small peeled and halved red onions
- ½ head broccoli or broccoli florets
- 1 pkt firm tofu or 4 small block fresh tofu
- 2 tbsps coconut oil (or your preferred oil)
- sesame seeds for sprinkling
- ½ cup sliced mushrooms (this measurement can be adjusted to your preference of how many you want in the recipe)
SAUCE INGREDIENTS
- 2 tablespoon low sodium soy sauce
- ½ cup hoisen sauce
- 1 teaspoon brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- ½ teaspoon red chili flakes
Instructions
- First things first, drain the tofu for at least 30 minutes - 2 clean dish towels, one at the bottom one over the tofu. A bread board and then a heavy skillet or even canned foods. Something heavy to help release the water. (see tips & suggestions for more info if needed)
- Mix the SAUCE ingredients in a small bowl and leave it in the fridge while the tofu is draining.
- After 30 minutes cut the tofu into bite sized pieces, toss into the bowl with the sauce and return to the fridge while you prepare the veggies.
- Heat a skillet/pan with a tablespoon of oil and add the broccoli, red onion and mushrooms and let it all cook/braze on low to medium heat. While slow cooking add a tablespoon of the 'sauce' ingredients to caramelize the onions. This should take about 10 to 12 minutes. Place in bowls and set aside.
- Same skillet/pan heat the other tablespoon of oil, add the tofu and don't fiddle, let it brown on the one side (about 2 minutes) and then using either a kitchen tongs or fork turn one at a time or even slide a large egg lifter to toss them over at once.
- Once nicely browned serve with rice, veggies and sprinkle some sesame seeds while warm.
Notes
- For a perfect & fluffy basmati rice recipe there's an easy post here.
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