Ingredients (use vegan versions):
- 1 package firm or extra-firm tofu
- 1/4 cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ginger
- 2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 2 tablespoon roasted sesame oil
- 1 tablespoon chili oil
- 1 head broccoli, chopped
- 2 carrots, sliced
- 1 bell pepper, your choice
- 1/2 onion, chopped
- 1 clove pressed or chopped garlic
Directions:
Slice the tofu into 2 cm thick strips and place
in contained. Cover with soy sauce, garlic
powder, ginger, pepper flakes, salt, and oils.
Make sure all the tofu is able to soak up the
ingredients, then cover and let marinate in the
fridge for at least 2 hours.
When the tofu is done marinating, put a drop of
oil in a frying pan and cook the tofu until
browned on both sides, approximately 10 minutes.
Save the marinade. In a wok, heat the garlic in
a drop of oil and add the vegetables. Sauté for
about 5 minutes and then add the tofu, using the
spatula to break it into bite sized pieces. Add
a spoonful or so of the marinade to the mixture
and watch it sizzle. When the vegetables are as
soft as you want, serve hot over rice, drizzling
on more of the marinade to taste.
This recipe is especially easy to make with two
people in the kitchen, one can work on cooking
the tofu, the other can do the vegetables. The
tofu is also good to fry and eat by itself, I've
found. My boyfriend eats meat yet LOVES the
marinade sauce. It really smells good!
Bon appetit! :)
Serves: 4
Preparation time: 45 minutes
stirfry
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