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Broccoli Stir Fry

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This recipe is great with snow peas, green beans, zucchini, mushrooms, bok choy. Lots of recipes call for carrots, but I would rather stir in grated carrots right at the end than try to cook chunks of carrots fast over high heat.

  • Author: Mary Leir
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 4 Servings 1x

Ingredients

Scale

Sauce

  • 1 tablespoon toasted sesame oil
  • 1 inch piece of ginger,  grated
  • 2 cloves garlic
  • 1 tablespoons rice vinegar (or apple cider vinegar)
  • 3 tablespoons soy sauce
  • 1 teaspoon sriracha or sambal (or to taste for heat)
  • 2 tablespoons brown sugar
  • 2 teaspoons yellow miso
  • 1 tablespoon cornstarch
  • 2 tablespoons veggie broth

Stir Fry

  • 1– 14 ounce extra firm tofu
  • 1 tablespoon cornstarch
  • 3 tablespoons oil (sesame, peanut, or any high heat neutral oil)
  • 2 cups broccoli florets, roughly chopped
  • 1 red pepper, cored and sliced
  • 1 small onion, french cut (cut in half and then cut into thin slices length wise)
  • 1 tablespoon fresh basil, roughly chopped
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Drain and press tofu between two weighted plates. Place in the sink to avoid a big mess. Press 15-20 minutes, then pour off excess liquid and pat dry with a paper towel.
  2. Cut tofu into 1/2-inch cubes and toss in 1 tablespoon of cornstarch.
  3. While pressing the tofu, prepare the sauce. Place all of the sauce ingredients in a blender or immersion blender beaker. Blend until completely smooth.
  4. In a large skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Using a fork or two, flip the tofu every 2-3 minutes to brown all sides, adding more oil if needed. Add 2 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate.
  5. Add the remaining 1 tablespoon of oil to the pan. Add the veggies and toss to coat. Cook the veggies for 3-4 minute until crisp tender, or to desired doneness. Add the sauce and cook to slightly thicken. Add tofu and stir to coat. Cook for an additional 1-2 minutes.
  6. Serve warm over rice, quinoa, or brown rice noodles. Sprinkle with basil and sesame seeds before serving.

Notes

The tofu will lose it’s crispness as it cools. Best when eaten right away. Consider blanching the broccoli for 1 minute in boiling water if you can’t get it to the right tenderness by stir frying alone.

Find it online: http://shiftycrafty.com/brocolli-stir-fry/