Mushroom and Broccoli Stir Fry with Baked Tofu

Photo by Chantal D.
Adapted from drfuhrman.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from drfuhrman.com

Ingredients

  • 1 (14

    ounce) block 1 (14 ounce) block extra firm tofu, drained

  • 1 1

    orange, juiced

  • 2 tablespoons 2

    tablespoons rice wine vinegar, divided

  • 1/2 teaspoon 1/2

    teaspoon Bragg Liquid Aminos

  • 1 teaspoon 1

    teaspoon garlic powder, divided

  • 2 teaspoons 2

    teaspoons chili powder, divided

  • 2 tablespoons 2

    tablespoons natural, unsalted peanut butter

  • 1/4 cup 1/4

    cup unsweetened coconut milk beverage

  • 1/2 1/2

    lime, juiced

  • 3 cups 3

    cups broccoli florets

  • 1 small 1

    small onion, chopped

  • 1 1

    red bell pepper, sliced

  • 2 cups 2

    cups sliced savoy cabbage

  • 1 cup 1

    cup julienne-cut carrots

  • 1 pound 1

    pound shiitake mushrooms, stemmed and thinly sliced (other types of mushrooms may be substituted)

  • 1/4 cup 1/4

    cup fresh basil, cut into thin strips plus extra for garnish

  • 8 8

    scallions, chopped

Directions

1. To press excess liquid from tofu, wrap in 4 or 5 layers of paper towels and place on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu; set aside to drain for 30 minutes. Remove and discard the paper towels, then replace with dry paper towels and repeat process a second time. Chop into 3/4 inch squares. Pierce each square with a fork. 2. Preheat oven to 350 degrees F. 3. Make tofu marinade by combining orange juice, one tablespoon of the rice wine vinegar, the Braggs, 1/2 teaspoon of the garlic powder and 1 teaspoon of the chili powder. Add tofu to the marinade and toss. Bake the tofu on a lightly oiled pan until it starts to brown, about 30-40 minutes, flipping after 15 minutes. 4. In a small saucepan, combine peanut butter, coconut milk, one tablespoon of the rice wine vinegar, lime juice and the remaining 1/2 teaspoon of garlic powder and 1 teaspoon of chili powder. Bring to a simmer, stirring occasionally, then remove from heat. 5. Heat 2 tablespoons water in a large wok or saute pan. Add broccoli and saute until it begins to soften, about 5 minutes. Add onions, bell pepper, cabbage and carrots and cook an additional 3 minutes, adding additional water as needed to prevent sticking. Add mushrooms and continue to cook, stirring and covering pan if needed until vegetables reach desired consistency. Stir in baked tofu, basil and peanut butter mixture and heat through. 6. Top with chopped scallions and sliced basil.

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