Stir-frying broccoli in peanut oil with red peppers, peanuts, tofu, soy sauce and cooking sherry elevates this broccoli & tofu stir fry. Serve with steam rice for a fast weeknight meal. Smart Recipes, Vegan Recipes, Vegetables Recipes, Recipes Vegetables Vegan Vegan Tofu Stir Fry Vegan Tofu Stir Fry Recipe | PT25M Serves 4 Ingredients: 3 Cups Broccoli Florets 14 Ounces Firm Tofu 2 Tablespoons Soy Sauce 1 Tablespoon Shaoxing Rice Wine 0.25 Cup Vegetable Stock 0.25 Teaspoon Salt 3 Teaspoons Minced Garlic 3 Teaspoons Minced Ginger 0.5 Teaspoon Red Pepper Flakes 2 Tablespoons Peanut Oil 0.25 Cup Lightly Roasted Unsalted Peanuts 1 Red Bell Pepper 0.25 Cup Chopped Cilantro 0.5 Teaspoon Sugar 0.5 Pound White Mushrooms Cut broccoli stems away from the crowns and then, peel them. Cut stems into slices lengthwise and then cut in 2-inch julienne. Cut crowns in thin slices. In a bowl, add mix together cauliflower stems, crown pieces, and florets. With paper towels, pat-dry the tofu completely. In a small bowl, add sherry, soy sauce and stock and mix well. In a second bowl, mix together sugar and salt. In a third bowl, mix together ginger, garlic and red pepper flakes. In a 14-inch flat-bottomed wok, heat 1 tablespoon of oil and stir-fry tofu for about one to two minutes. Transfer the tofu to a plate and keep aside. In the same wok, heat remaining oil and stir-fry ginger mixture for about ten seconds. Add broccoli pieces, stems, bell peppers, mushrooms and peanuts and stir-fry for about one minute. Add sugar mixture and stir to combine. Add soy sauce mixture and stir-fry for about one to two minutes. Stir in tofu and cilantro and stir-fry for about 30 seconds.

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