Mushroom and Broccoli Stir Fry with Baked Tofu
By DeBruynC1
Ingredients
- 1(14 ounce) block1 (14 ounce) block extra firm tofu, drained
- 11 orange, juiced
- 2tablespoons2 tablespoons rice wine vinegar, divided
- 1/2teaspoon1/2 teaspoon Bragg Liquid Aminos
- 1teaspoon1 teaspoon garlic powder, divided
- 2teaspoons2 teaspoons chili powder, divided
- 2tablespoons2 tablespoons natural, unsalted peanut butter
- 1/4cup1/4 cup unsweetened coconut milk beverage
- 1/21/2 lime, juiced
- 3cups3 cups broccoli florets
- 1small1 small onion, chopped
- 11 red bell pepper, sliced
- 2cups2 cups sliced savoy cabbage
- 1cup1 cup julienne-cut carrots
- 1pound1 pound shiitake mushrooms, stemmed and thinly sliced (other types of mushrooms may be substituted)
- 1/4cup1/4 cup fresh basil, cut into thin strips plus extra for garnish
- 88 scallions, chopped
Details
Servings 4
Adapted from drfuhrman.com
Preparation
Step 1
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.
You'll also love
- Orange Tapioca Pudding Salad 4.1/5 (8 Votes)
- "Cali Style" Avocado Salad 5/5 (3 Votes)
- Gingered Onion and Beef Soup with... 5/5 (3 Votes)
- Herbed Ricotta Pasta with Corn and... 3.6/5 (5 Votes)
- Crockpot Beef and Broccoli 4.4/5 (47 Votes)
- Bacon Broccoli Salad with Raisins... 4.7/5 (26 Votes)
- Hearty Lentil & Mushroom... 4.5/5 (45 Votes)
Review this recipe