Vegan Asian Broccoli Mushroom Tofu Stir-fry
Super flavorful Asian inspired stir-fry featuring crispy tofu, crunchy broccoli & tender mushrooms ! This healthy vegan dish is ready under 30 mins.
Calories: 183kcal
Ingredients
For the stir-fry sauce
- 2 tablespoon soy sauce / tamari
- 2 teaspoon maple syrup*** ( or other liquid sweetener )
- 2 tsp rice vinegar
- ½ tablespoon sesame oil*
- ½ tablespoon dark soy sauce
- 2 tsp corn starch
- 1 tablespoon water
For the stir-fry
- 1 14 oz block extra firm tofu, pressed and cubed ** ( around 400g )
- 1 small head broccoli , cut into small florets
- 6-8 button mushroom, sliced
- 3 cloves garlic, minced
Instructions
- Heat up a tablespoon of oil in a pan. Place the tofu in one layer and cook for 10-15 minutes, or until tofu are browned on most sides, giving it a toss every 4-5 minutes. Set aside.
- In the meantime, make the stir-fry sauce by combining everything needed and mix well.
- In the same pan, add in some more oil and saute the garlic until fragrant. Then, add in the broccoli and cook until they are half-cooked, about 3-5 minutes.
- Toss in the mushrooms and cook until the veggies have softened, stirring frequently.
- Add in the tofu and half of the stir-fry sauce. Mix until everything is thoroughly incorporated.
- Give it a taste and add more sauce, if needed. Serve and enjoy !
Notes
*To press the tofu, you can use a tofu press or place something heavy on top of it for 15-20 minutes. Then, pat dry it using a kitchen towel / tissue.
**To make this recipe oil-free, omit the sesame oil in the sauce and use water to saute your veggies. As for the tofu, you can choose to sear them on a non-stick pan as per instructions, or bake them in the oven for 20 minutes at 200c / 400f .
***To make this recipe low carb, use stevia or other artificial sweetener in place of the maple syrup.
Leftovers can be stored in the fridge for up to 3 days.
The calories calculated are for 3 servings.
Nutrition
Calories: 183kcal
