Stir-Fry Tofu with Mushrooms and Broccoli

You have asked for easy weeknight dishes, so ask and you shall receive!

This recipe easy, healthy, and delicious.

We make a batch of organic tofu over here every week and use it in all sorts of recipes. Tofu is a great source of protein, calcium, and iron, making it a great plant-based protein option for vegans and vegetarians.

This recipe calls for broccoli and mushrooms. However, you can personalize your stir fry by using vegetables of your choice. We often add a “slow” carb aka a fiber-rich carb to this dish like farro to make it a full on entree.

When I build a plate to level out blood sugar I fill 1/2 of the plate with non-starchy veggies, 1/4 lean protein, 1/4 fiber-rich carb as well as some healthy fat. This meal provides just that ratio, especially if you add in farro, millet or quinoa.

My advice is to prepare the ingredients for the stir fry before you start heating your pan. Having the ingredients prepared will allow you to cook efficiently and make use of your heated pan because stir fry cooking is all about hot and fast cooking.

Also be sure to prepare your produce into sizes and shapes that are similar. Uniformly sized veggies will help everything cook evenly in this dish.

I tend to use firm or extra firm tofu for this recipe because they contain the least amount of water. Pressing the tofu is an easy and essential task. I am not a HUGE gadget person, but Tali’s former nanny Jamie influenced me to buy a tofu press and it has been a total game changer. Not necessary for this dish though. You can press it yourself, no problem.

Stir-Fry Tofu with Mushrooms and Broccoli

Ingredients:

• 1 lb. extra-firm tofu, pressed and cut into cubes

• 1 Tbs. chili paste with garlic (optional)

• 1/4 cup tamari

• 1/4 cup rice wine vinegar

• 1 tsp. sugar

• 2 Tbs. cornstarch

• 1/4 cup water

• 1 Tbs. sesame oil

• 8 oz. cremini mushrooms, sliced (3 cups)

• 5 to 6 cups tiny broccoli florets (from 1 bunch broccoli)

Instructions:

1. Prepare the tofu by pressing it and cutting it into cubes. To do this, simply cut (some people prefer to cut their tofu after it has pressed.) the tofu into cubes and place in between four to five layers of paper towels. Place something heavy on top of it and allow the tofu to press for at least thirty minutes. You can transfer out the paper towels for fresh ones as needed. Or, use your tofu press! Place the tofu in a large shallow bowl.

2. In a medium bowl, use a fork or whisk to mix together the ground ginger, soy sauce, and rice wine vinegar. Pour about half of this over the tofu and save the remaining for use later. Allow this mixture to soak into the tofu for at least 10 minutes. Meanwhile, add the cornstarch to the water and allow it to dissolve while you work.