(Stems trimmed, florets cut into bite sized pieces)
1 1/2 tsp
(Alternative thickeners: arrowroot or barley flour)
2 tsp minced
Green onion, scallion, ramp
Hoisin sauce, ready-to-serve
Hot pepper (chili) flakes
Shiitake mushrooms, raw
(sliced and steamed)
Soy sauce, low sodium
Tofu, regular, firm
In small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch and 3 tbsp (50 mL) water; set aside.
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.
Heat remaining oil in wok over medium-high heat; stir-fry garlic, ginger and hot pepper flakes for 30 seconds.
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.