Veggie Tofu Stir-Fry

Miranda | My Anosmic Kitchen

Tofu sauce, sticky red onion and mushroom with broccoli makes a delicious TOFU STIR-FRY and all prepared using one skillet (easy clean up)

5 from 1 vote

Prep Time 10

Cook Time 15

Draining Time 30

Total Time 55

1 cup cooked rice (if serving with rice)
2 small peeled and halved red onions
1/2 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
1/2 cup sliced mushrooms (this measurement can be adjusted to your preference of how many you want in the recipe)

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.

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