|15 min||15 min||30 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, scallion, ramp (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.
is a great source of plant-based protein!