With broccolini, peppers & mushrooms.
Ingredients:
16 Oz. Tofu, pressed
8 Oz. Mushrooms, sliced
1/2 Red Onion, sliced
1 Red Bell Pepper, sliced
1 Bu. Broccolini
1/2 tsp. Red Pepper Flakes
3 Garlic Cloves, minced
2" Ginger, minced
2 Tbsp. Sesame seeds
Sauce:
1/4 Cup Vegetable Stock
2 Tbsp. Soy Sauce
2 Tbsp. Orange Marmalade
1 Tbsp. Corn Starch
1 Tbsp. Rice Vinegar
1 Tbsp. Coconut Sugar
1 Orange, juice only
1 tsp. Sesame Oil
Preheat oven to 400 degrees. Line a sheet tray with parchment paper, cut tofu into bite size pieces and bake for 20 minutes.
Whisk the sauce ingredients together starting with a little little stock into the cornstarch to get the cornstarch to combine. Set aside.
Saute the mushrooms in a pan with some oil until they start to soften and just start to color. Add red onion and bell pepper, cook until they start to soften and get some color. Add you broccolini, red pepper flakes and cook a few minutes until your broccoli starts to brighten in color. Add garlic and ginger and cook for another minute or so while stirring. Add your tofu, give your sauce one more good whisk and it pour over your vegetables. Cook until the sauce thickens and coats, stir gently. Top with sesame seeds, serve with brown or white rice. Enjoy!
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