| 14 | 30 | 253 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 4 |
| 1/4 cup | Soy sauce, low sodium |
| 1 tbsp | Hoisin sauce, ready-to-serve |
| 1 tbsp | Rice vinegar |
| 1 1/2 tsp | Cornstarch (Alternative thickeners: arrowroot or barley flour) |
| 1 package | Tofu, regular, firm |
| 3 clove(s) | Garlic (minced) |
| 2 tsp minced | Ginger root (minced) |
| 1/2 tsp | Hot pepper (chili) flakes |
| 2 medium | Carrots (thinly sliced) |
| 1 head | Broccoli, raw (Stems trimmed, florets cut into bite sized pieces) |
| 2 cup | Shiitake mushrooms, raw (sliced and steamed) |
| 2 stalk(s) | Green onion (thinly sliced) |
| 2 tsp | Sesame oil |
| 2 tbsp | Sunflower oil |
1. In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.
2. Pat tofu dry; cut into 3/4-inch (2 cm) cubes. In large wok, heat half of the oil (1 tsp sesame oil, 1 tbsp sunflower oil) over medium-high heat; stir-fry tofu until golden, about 6 minutes. Transfer to plate.
3. Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.
4. Add carrots, broccoli and mushrooms; stir-fry for 1 minute. Add 1 tbsp. (15 mL) water; cover and steam until carrots and broccoli are tender, about 3 minutes. Turn off heat and add the cooked tofu. Mix well and serve over preferred grain.
Tofu
is a great source of plant-based protein!
| Meat Alternative | 0.8 |
| Vegetables | 3.0 |
