tofu and broccoli stir-fry

i make a LOT of stir-fry. it's quick and easy to pull together, and can be made with whatever ingredients i have onhand... 

as such, i don't often follow recipes when making stir-fry. it's just one of those things where i throw things together. but, in the name of the blog, and wanting to help others eat tasty, healthy foods, i am trying to remember to measure and take pictures, and write down recipes!

that being said, here is a quick list of what i often use when making stir-fry sauce. i encourage you to mix and match and try new combinations!!

- natural peanut butter
- soy sauce
- hoisin sauce
- sesame oil
- sesame seeds
- vegan oyster sauce
- garlic
- ginger
- vegetable broth
- miso
- mirin
- sambal olek or other hot sauce
- corn starch (as thickener)

this recipe is fairly quick and easy, although the longer you can marinate the tofu, the better. i always start mine in the morning, but as long as it marinates for an hour or so, you should be good to go!

ingredients:

marinade:
1/8 c soy sauce (i recommend china lily, and it's gluten free)
1 T sesame oil
1 T agave syrup or other sweetener
1 t sambal olek
2 t hoisin sauce
garlic (i used about 2 T but you may want less)

sauce:
1 T miso paste
1 t sambal olek
1/2 t ginger
1 T sesame seeds
1/8 c soy sauce
1/4 c water
1 T corn starch
garlic (again, use what you can handle)

2 T coconut or other oil
1 small block (175g) firm or extra firm tofu
3 c broccoli florets
1/2 medium red onion, sliced thin
1/3 red pepper, sliced thin
1 package shirataki noodles*  

*i get these fabulous noodles from T&T asian supermarket. they are refrigerated, and don't need to be cooked, except to heat them. you can certainly use a different type of noodle (rice noodles, etc) or rice, quinoa, or another grain to serve this dish with, if you prefer!

to make:

mix marinade ingredients. chop tofu into bite-sized squares. toss tofu in marinade, and let sit at least an hour, ideally more. stir occasionally to ensure even coating. 

 

  
mix sauce ingredients and whisk well. 

heat a frying pan to medium. add 1 T coconut oil, and tofu. fry about 7-10 minutes, until a little crispy. 

remove tofu from pan and set aside. 

turn the frying pan down a bit, to med-low, and heat remaining 1 T of oil in pan. add veggies, and stir-fry about 5-7 mins, until everything is still slightly crispy. 

drain noodles and rinse. 
 

add noodles, and tofu to pan. fry 1-2 minutes more, to heat noodles. 

add sauce to pan (whisk it right before doing this, corn starch tends to settle), and mix constantly until everything is coated, and the sauce has thickened. 

enjoy!!