Description
Flavorful recipe for Tofu Stir-Fry with veggies! A simple, vegan stir fry that 100 % made from scratch, easy, fast and delicious!
Ingredients
Units
Scale
- 8 ounces broccolini (or broccoli florets)
- 10–12 ounces extra firm or firm tofu- patted dry, cut into 1-inch cubes
- 1 fat shallot, chopped
- 5 garlic cloves- rough chopped
- 8 ounces shiitake mushrooms, stems removed, sliced
- 2 tablespoons high-heat oil, divided (avocado, peanut, or coconut)
- 4–5 chilies de arbol (dried red chilies)
- Optional Garnishes: Scallions, Peanut Chili Crunch, crushed peanuts or toasted cashews or almonds crispy shallots, sesame seeds
Stir Fry Sauce:
- 2 tablespoons soy sauce (or lite soy sauce, or sub-Braggs, GF Liquid Aminos)
- 2 tablespoons sweetened black vinegar (or sub rice wine vinegar with a teaspoon of honey or maple syrup)
- 2 tablespoons water
- optional: 1-3 teaspoons sriracha or red chili paste
Instructions
- Place the broccolini in a steamer basket inside a medium pot with 1 inch of water. Bring to a boil. Cover, turn the heat down, and simmer for 5 minutes until broccolini is tender and crisp. Turn heat off. Uncover.
- At the same time, make the stir fry sauce ( whisk everything together in a small bowl).
- Chop the shallots and garlic and slice the mushrooms.
- Gather the rest of the ingredients together by the stove.
- In a wok or cast iron skillet, heat the coconut oil over medium-high heat. When hot, *season the oil with a very generous 5-finger pinch of salt and a few twists of fresh cracked pepper.
- Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides sides are golden and crispy, about 5-6 minutes. If it is sticking, make sure the pan is well-oiled, and let it develop a little golden crust before flipping. When it gets this “crust” it will naturally release itself from the pan- if it’s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.
- Add a little more coconut oil to the wok and heat. When hot, add shallot and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced shiitake mushrooms. Continue cooking turning heat to medium, stirring often until tender. Add dried chilies and optional nuts. Saute 1 minute.
- Add the stir-fry sauce. Using tongs, add the steamed broccolini and toss to coat. Add tofu, give a few stirs, coating all. Taste for salt; add more if necessary. Add chili paste for more heat. Divide among two bowls.
- Garnish with Peanut Chili Crunch, crispy shallots, scallions or toasted sesame seeds
- Serve immediately. Garnish as you please- see options. Serve over rice, noodles, or on its own.
Notes
- Feel free to sub-thinly sliced chicken breast for the tofu. Cook it first according to the tofu directions, seasoning the oil first with salt and pepper. You can find sweetened black vinegar and crispy shallots at the Asian Market.
Nutrition
- Serving Size: 1 cup ( not over rice)
- Calories: 265
- Sugar: 13.9 g
- Sodium: 364.1 mg
- Fat: 13.3 g
- Saturated Fat: 6.5 g
- Carbohydrates: 27.6 g
- Fiber: 5.4 g
- Protein: 13.8 g
- Cholesterol: 0 mg