This recipe is my alternative to Chinese takeout. It has all the flavor and fun of your favorite take-out without the added grease, not to mention that it has loads of extra veggies. If you want to skip straight to the recipe, I have it below. Otherwise, checkout the video above to get my step-by-step cooking demo.
As I mention in the video, this is what I like to call a “Friday night” sort of meal, meaning that there are a few extra steps, and it may not be the best recipe to test out for a quick weeknight meal. It’s certainly not complicated, but I would give yourself a little extra time. This dinner with a movie rental or board games is pretty much the perfect recipe for a fun family night in.
- 2 blocks (14 ounces each) of extra-firm tofu
- 1 cup low sodium vegetable broth
- 1/2 cup low sodium soy or tamari sauce
- 2 tablespoons brown sugar
- pinch of red pepper flakes
- 1/2 medium sized onion, thinly sliced
- 1 inch ginger, peeled and minced
- 3 cloves garlic, minced
- 1/2 pound mushrooms, sliced
- large bunch of broccoli, cut into medium sized florets
- 2 tablespoons corn starch
- 2 teaspoons high heat cooking oil
- 2 to 3 scallions, sliced
- To press the tofu, wrap the tofu in a paper towel and/or kitchen towel. Place a cutting board and a couple of cans of beans (or other heavy object) on top of the cutting board. Allow to sit for about an hour.
- While the tofu is being pressed, prep your remaining ingredients.
- To make the marinade, combine the broth, soy sauce, brown sugar and red pepper flakes. Set aside.
- Once the tofu has been pressed, slice into even cubes and place on a baking sheet sprayed with non-stick cooking spray.
- Lay the sliced tofu out into a single layer and bake at 375 degrees for about 20 minutes until the tofu is beginning to brown, without being crisp.
- Place the baked tofu in a glass dish and pour the marinade over the tofu. Let marinate for at least 30 minutes.
- Meanwhile, in medium sized pot filled with boiling water, blanch the broccoli florets for 2-3 minutes. They should be bright green, crunchy, and NOT cooked through. Set aside.
- Remove the tofu from the marinade. Stir in the cornstarch into the marinade and set aside.
- Warm your wok over medium high heat. Add 1 teaspoon of oil to the bottom of the wok and spread around.
- Add to tofu and cook until lightly browned (about 5 minutes).
- Remove the tofu from the wok and add 1 additional teaspoon of oil.
- Add the sliced onions and cook until soft and beginning to caramelize. Next, add the minced ginger and garlic and sauté until fragrant (just about a minute), being careful not to burn the ginger and garlic.
- Add the sliced mushrooms and cook until soft and browned. (Note: you may need to add a tablespoon or so of broth if your veggies start to burn or stick to the bottom since the recipe calls very little oil)
- Add the blanched broccoli and tofu.
- Give a quick stir to the sauce to make sure the corn starch is well incorporated and pour over the stir fry.
- Mix to combine and cook for an additional 5 minutes, allowing the sauce to thicken slightly.
- Serve over steamed rice and garnish with sliced scallions.
I’ve been working on my first detailed nutrition video for the last few weeks. I was forced to take a bit of detour. If you are a believer that the universe works in mysterious ways, you will definitely want to check out the upcoming video. . . It’s a little story about vitamin B12 and how I had to take my own best advice!
I’d love to here about how your family celebrates the end of a busy week. Stay tuned for my B12 story and of course, send me your questions, concerns, and comments.