Tofu Broccoli and Zucchini Stir Fry
Ingredients
- 1 16 oz package super firm tofu
- 3 cups broccoli florets
- 1 large zucchini or 2 small
- Sesame oil
- 1 tablespoon dark soy sauce
- Chopped chives or scallions (optional, for serving)
- Red chili flakes (optional, for serving)
Spicy bbq sauce
- 3.5 tablespoons gochujang sauce
- 2 tablespoons agave or maple syrup
- 1.5 tablespoons low sodium soy sauce or tamari
- 2 teaspoons sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 2 teaspoons cornstarch
- 2 teaspoons water
Preparation
Steam the broccoli until just crisp-tender.
While the broccoli is steaming, cut the tofu into thin squares and add to a large pan with 1 teaspoon sesame oil, then cook until golden brown on most sides, possibly in batches, and season with garlic powder.
When the tofu is nearly done cooking, add 1 tablespoon dark soy sauce and cook until the sauce is absorbed, then remove from the pan.
While the tofu is cooking, slice the zucchini and whisk together the spicy BBQ sauce ingredients.
In the same pan, add a drizzle of sesame oil and the sliced zucchini, season 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 together, and cook for 2 minutes.
Serve with rice if desired, garnished with chopped chives or scallions and red chili flakes.
Notes
This recipe is versatile and allows substitution of any vegetables on hand.
It is quick and tasty, serving approximately 3 people.
