This delicious stir-fry is quick and easy to prepare, gluten-free, and vegan-friendly!
Ingredients
1 cup
Soy Vermicelli, dry
1 package (1lb)
Tofu, regular, extra firm
(drained, dried, cut into 1-inch cubes)
1 tbsp
Vegetable oil
1 medium
Yellow onion
(sliced)
1 small pepper(s)
Red bell pepper
(thinly sliced)
1 medium
Carrots
(julienned)
2 clove(s)
Garlic
(minced)
1 tsp minced
Ginger root
1/4 cup
Water
6 cup
Broccoli florets
(cut into bite size pieces)
1 tbsp
Extra virgin olive oil
1 tbsp
Soy sauce
2 tbsp
Hoisin sauce, ready-to-serve
1/2 tsp
Hot pepper (chili) flakes
1 tbsp
Sesame seeds
Instructions
Cook the vermicelli as per package directions.
Squeeze water from the block of tofu and cut it into bite-sized cubes.
On medium heat, pan-fry the tofu cubes in vegetable oil, allowing the tofu to slightly crisp before turning. Turn each piece of tofu on each side to very lightly fry and brown. Once done, remove from pan and set aside on a paper towel-lined plate to drain.
In the same pan, sauté the onions, peppers, carrots, garlic, and ginger. Sauté until the onions are just cooked. Do not overcook as these ingredients will be cooked more later. Remove from pan and set aside.
Add water to the pan and bring to a slight boil. Add the broccoli florets and cook on medium-high for three minutes. Remove from pan and set aside.
Keeping the sauté pan over medium heat, add olive oil, soy sauce, and the hoisin sauce. Move the pan around to mix the three ingredients.
Reintroduce the tofu to the pan. Carefully turn the tofu into the sauce, and cook for three minutes. Add back the onions and pepper mixture and continue to cook for another three minutes.
Add the chili flakes and the sesame seeds. Stir to incorporate all ingredients.
Add the broccoli back into the pan and cook for 3-5 minutes until the broccoli has finished cooking. Be careful not to overcook broccoli.
Serve with cooked vermicelli. .
Notes:
Nutritional Highlight:
Tofu is an excellent source of plant-based protein and a great source of iron and calcium.
