Description
This quick and delicious stir-fry combines tofu and fresh vegetables in a savory sauce.
Ingredients
Scale
- 1/4 cup soy sauce
- 6 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons sugar (or honey or maple syrup)
- 1 tablespoon yellow or white miso paste
- 2 teaspoons cornstarch
- 1/4 teaspoon garlic powder
- 1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)
- 1 red bell pepper (or half red and half orange)
- 4 ounces shiitake mushrooms (optional)
- 2 green onions
- 1 tablespoon grated fresh ginger
- 14-ounces firm or extra firm tofu
- 3 tablespoons sesame oil, divided
- to taste Kosher salt
- to taste Sesame seeds
Instructions
- If serving with rice, start the rice.
- Whisk together the stir fry sauce ingredients in a medium bowl, or make the sauce in advance and refrigerate until cooking.
- Chop the broccoli into florets. Thinly slice the pepper. Remove the shiitake stems and thinly slice them, if using. Thinly slice the green onion. Peel and grate the ginger.
- Cut the tofu into bite-sized pieces (1-inch squares, 3/8-inch thick) and pat it dry with a towel. Add 2 tablespoons sesame oil to a large non-stick pan, add the tofu cubes and a few pinches of kosher salt. Turn on the heat to medium-high. Cook for 5 to 6 minutes until lightly browned on the bottom.
- Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook for another 5 to 6 minutes until browned. Remove the tofu to a bowl and set it aside.
- Add the remaining 1 tablespoon of oil to the skillet. Add the broccoli, pepper, and shiitake mushrooms (if using) along with two pinches of salt, and cook for 6 to 7 minutes until just starting to brown on the edges, stirring occasionally. In the last minute, add 1 tablespoon of water and allow the vegetables to steam.
- Turn down the heat to low. Add the green onion and ginger and cook for 1 minute. Turn off the heat. Add the tofu and sauce and stir until the sauce thickens. Garnish with sesame seeds if desired. Serve immediately. Store leftovers up to 3 days refrigerated.
Notes
- Adjust ingredients to taste, particularly the salt and sweetener.
- This dish can be served over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg