Tofu Broccoli Stir Fry
This stir-fry is a delicious and nutritious meal that easily serves 4. It’s our version of home cooked Chinese, though I’m not claiming any shred of authenticity!
It’s a staple of our house and once you serve this to your family, it’s sure to become a regular meal for you as well.
1 lb. Firm Tofu, drained and cut into 1″ cubes
1 bunch broccoli or 3 broccoli crowns cut into bite-size pieces
1 onion chopped
3-4 cloves garlic finely chopped
1 red bell pepper chopped
12 oz. mushrooms sliced
1/2 lb. fresh green beans cut into short pieces
thumb size piece of fresh gingerroot grated OR 2 t. powdered ginger
3 T. Teriyaki sauce (I use Kikkoman’s)
2 T. Tamari (again, Kikkoman)
3 T. Mirin (sweet rice cooking wine) or other sweet white wine, such as Liebfraumilch
1 -2 t. Cornstarch dissolved in 1/2 C. water
2 T. Canola oil
1 – 2 t. hot sauce or hot oil
1 c. unsalted cashews, optional
Fry garlic in 1 1/2 T. oil for one minute – Do not brown.
Add onion, broccoli, red pepper, and green beans.
Stir fry for about 5 min.
Add mushrooms and ginger and optional cashews.
Add Teriyaki sauce, Mirin, and 1/2 the Tamari Sauce
Cook for a few more minutes until vegetables are cooked, but still firm.
In another pan, sauté Tofu in remaining oil with 1 1/2 t. Tamari and hot sauce or hot oil until slightly browned.
Mix Tofu into other ingredients with cornstarch and cook 1- 2 min. until sauce thickens.
Serve with rice OR Serve in a bowl as a vegetarian stew (add additional water at the very end after the sauce thickens to make it more soupy).