Description
A delious and colorful vegan stir fry of tofu, bell peppers, and brocolli.
Ingredients
Units Scale
- 1 16 oz. block of firm tofu, chopped into 1/2″ cubes
- 1 Large red bell pepper, seeded and cut into 1/8-inch strips
- 1 Large yellow bell pepper, seeded and cut into 1/8-inch strips
- 1 Large Broccoli head, cut into small to medium florets (reserve the stalk for other uses)
- 1/4 cup Vegetable oil
- 1 Medium yellow onion, sliced thinly
- 1 Bunch scallions cut into two-inch pieces
- 4–6 Shiitake mushrooms, sliced
- 1 cup fresh rough chopped cilantro leaves
- 1/4 cup cashews
- 1 cup cooked white rice or brown rice
Sauce (makes about 1 cup)
- 1/2 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup hot chili paste (Sambal Oelek)
- 2 tablespoons toasted sesame oil
- 1 tablespoon freshly ground black pepper
Instructions
- Heat the vegetable oil over high heat in a large sauce pan or wok. Once the oil begins to smoke slightly, add the tofu. Stir gently, adjusting heat as necessary, until tofu is browned on all sides. Remove the tofu to a paper-towel lined plate with a slotted spoon.
- Add the onions to the wok, cook for 1-2 minutes and keep stirring. Add the scallions, peppers, and Shiitake mushrooms and toss and stir to combine for 1-2 minutes. Add the broccoli next and cook for another 1 to 2 minutes.
- Add the tofu back into the pan containing the vegetables. Pour the sauce on top and stir gently. Cook for 3-5 minutes and keep stirring.
To serve, divide rice among four plates and top with the tofu stir fry. Garnish with cashews and chopped cilantro. Enjoy!
Sauce
Whisk together all the sauce ingredients in a small sauce pan and bring to a boil. Turn down the heat to medium and and keep whisking for two to three minutes.
Notes
You can substitute other proteins instead of using tofu. In fact, this recipe was inspired by the rainbow beef stir fry dish in “Myers + Chang At Home.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegan
- Method: Stir fry
- Cuisine: Asian