For years the only game in town for veg was a buffet style restaurant called the Green Door. We always considered it a bit of a treat to head across the city for their huge selection of veggie treats. One of the most iconic of their dishes is a simple broccoli and tofu stir fry. This is a quick meal to make, but it seems like more work than it is so you can fool your family and friends into thinking you slaved in the kitchen for them. The fact that there are so few ingredients really allows the broccoli to stand out as the star of the dish. The sauce is tangy and compliments the tofu/broccoli combo. So if you’re in need of a quick meal then this one has to be on the list.
Broccoli and Tofu Stir Fry
Course: DinnerCuisine: VeganDifficulty: Easy4
servings20
minutes25
minutes45
minutesIngredients
2 Tbsp. of olive oil
1 block of firm tofu, cut into bite sized cubes
1 large carrot, thinly sliced
4 or 5 cups of broccoli, cut into florets (a peeled stems if needed)
1 small sweet onion, finely chopped
1 red pepper, sliced into strips
1/2 cup of water
1/4 cup of tamari or soy sauce
1 Tbsp of sesame oil
1 Tbsp of fresh ginger, minced
3 large cloves of garlic, minced
1 tsp of cayenne pepper
1 Tbsp of corn starch
Directions
- For the Sauce
- Add the water and the cornstarch to a small bowl and whisk together until the starch has dissolved.
- Whisk in the sesame oil, ginger, garlic and cayenne and set aside.
- For the stir fry
- Heat the olive oil in a frying pan or wok over medium heat.
- When the oil is hot, add the tofu and stir fry for 10 to 12 minutes, until the tofu is brown on each side.
- Add the carrot and onion and stir fry for another 2 minutes.
- Add the broccoli and stir fry for 8 to 10 minutes or until the broccoli turns dark green.
- Add the peppers and sauce, turn off the heat and stir for 5 minutes, until the sauce thickens up and the peppers are cooked but still slightly crunchy.
- Serve over rice or quinoa and top with some slivered almonds if you have them.