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🌱Tofu + Broccoli in a delicious Stir-Fry Sauce🌱
Recipe:
✅Press 1-14oz block extra-firm tofu. Cut the tofu into thin triangles, or into 3/4-inch cubes. ✅In a small bowl, mix 1 tablespoon cornstarch + 1 teaspoon garlic powder + 1/4 teaspoon salt. ✅Transfer the tofu to a reusable container or Ziploc. ✅OPTIONAL: Add 2 teaspoons sesame oil and gently toss the tofu until coated in the oil before adding the cornstarch. ✅Add the cornstarch mixture to the bag. Seal the bag and toss the tofu until evenly coated in the cornstarch. ✅Transfer tofu to a large non-stick sheet. Bake at 400F until just crispy, about 15 minutes, flipping halfway. ✅Make stir-fry sauce: ✅In a medium bowl, whisk: 1/2 cup tamari or soy sauce, 1-1/2 teaspoons garlic chili sauce, 1/4 cup rice vinegar, 2 tablespoons plus 2 teaspoons maple syrup, 2 teaspoons mirin, 1-1/2 teaspoons sriracha. Set aside. ✅Make cornstarch slurry: In a small bowl, mix 2 teaspoons cornstarch in 1 tablespoon + 1 teaspoon water until dissolved. Set aside. ✅Heat 1 tablespoon oil or veggie broth in a large wok or non-stick skillet over medium-high heat until shimmering. ✅Sauté 3 cups bite-size broccoli florets for about 4 minutes, or until browned around the edges. ✅Push broccoli to the edges of the pan and add 1 teaspoon more oil or veggie broth to the middle of the pan. ✅Sauté 4 minced garlic cloves + 2 tsp minced ginger for 30 seconds. ✅Add the sauce and mix everything together. ✅Add the cornstarch slurry and mix well. ✅Add desired amount of baked tofu and continue cooking while gently mixing to incorporate. Cook for 1 to 2 minutes more, until sauce thickens. ✅Serve with rice or mix in noodles.
