Broccoli and Zucchini Tofu Bbq Stir Fry
Ingredients
- 1 16 oz package super firm tofu
- 3 cups broccoli florets
- 1 large zucchini or 2 small
- Sesame oil for cooking
- 1 Tbsp dark soy sauce
- Chopped chives or scallions (optional, for serving)
- Red chili flakes (optional, for more spice)
Spicy bbq sauce
- 3.5 Tbsp gochujang sauce
- 2 Tbsp agave or maple syrup
- 1.5 Tbsp low sodium soy sauce or tamari
- 2 tsp sesame oil
- 2 Tbsp rice vinegar
- 1 tsp garlic powder
- 2 tsp cornstarch and 2 tsp water (for slurry)
Preparation
Steam the broccoli florets until just crisp-tender.
Cut the tofu into thin squares.
Add the tofu to a large pan with 1 tsp sesame oil and cook until golden brown on most sides, doing batches if necessary.
Season the tofu with garlic powder.
When the tofu is nearly done, add 1 Tbsp dark soy sauce and cook until absorbed, then remove from pan.
Slice the zucchini thinly.
Whisk together the spicy BBQ sauce ingredients.
In the same pan, add a drizzle of sesame oil and the sliced zucchini.
Season the zucchini with salt, garlic powder, and pepper, and cook for about 3 minutes until just starting to soften, stirring often.
Add the cooked tofu, steamed broccoli, and the prepared sauce to the pan.
Stir everything together and cook for 2 minutes.
Serve with rice if desired, garnished with chopped chives or scallions and red chili flakes.
Tips
This recipe is simple and satisfying with a spicy kick. For milder heat, substitute gochujang with hoisin sauce.
