Tofu Broccoli Stir Fry Bowls
Naturally gluten-free, dairy-free and vegan.Crispy tofu and stir fried vegetables make for this delicious vegan dish. Tastes great on its own or on top of rice or soba noodles.
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Servings: 4
Ingredients
- 1 package firm or extra firm tofu (700g)
- 2 heads broccoli, cut into bite-sized florets
- 3-4 tbsp corn starch
- 4 tbsp coconut oil (any high heat oil will do)
Sauce
- 2 tbsp warm water
- 1 tbsp corn starch
- 1/4 cup + 2 tbsp tamari
- 8 cloves garlic, minced
- 1/2 tsp ginger, minced
- 2 tbsp maple syrup or agave
- 1 tbsp sesame oil
- 2-3 tsp sriracha
Instructions
- Drain the tofu and cut into bite-sized cubes. Pat dry with a paper towel until there is as little moisture on them as possible.
- Put 3-4 tbsp of corn starch into a large bowl and toss tofu cubes into it until they are lightly coated. This allows the tofu to get crispy (rather than mushy) when you go to fry it.
- Measure the oil into a large fry pan on medium heat and fry the tofu cubes until browned, flipping every few minutes. This should take approximately 10 minutes.
- Spoon the tofu cubes back in the large bowl, and place them off to the side.
- With the remaining oil in the pan, pan-fry the broccoli florets until they start to crispy. About 7-10 minutes.
- While the broccoli florets are cooking, mix together the water and cornstarch in a small bowl, until combined. Then add the remaining sauce ingredients.
- When the broccoli is done, stir in 3/4 of the sauce on low heat. Once mixed, remove from the heat immediately. Place broccoli in another large bowl.
- Place tofu back into the fry pan on low heat and add the remainder of the sauce. Again, once mixed, remove from the heat.
- Portion both broccoli and tofu into serving bowls and top with sesame seeds and green onion.
- Enjoy!
Notes
Tastes best if served immediately.
Can replace broccoli for any favourite vegetable. Can add on top of rice or soba noodles.