Sweet, sour, sticky and delicious – this tofu broccoli stir fry is perfect comfort food with minimal effort! This is one of our go to recipes when it’s lunchtime and we haven’t decided what to make or don’t have a lot of stuff in the house – its incredibly versatile.
Feel free to mess around with the veggies here – almost anything thats crunchy will work! Tofu can also be substituted for various other protein sources, and you can mix and match what you put in the sauce according to what you have in the pantry.
Similar to some previous recipes on the blog, this is a basic concept that keeps evolving. Inspired by a recipe that involves tossing the tofu with Brussel sprouts in potato starch and deep frying them before coating with the cooked sauce, we’re not a fan of the deep frying, but this sticky sauce lends itself perfectly if that’s something you can see yourself doing.
Sticky tofu broc stir fryCourse: MainCuisine: Chinese, asian
Fast, sticky, awesome!
1 red onion, cut into wedges
2 medium carrots, julienned
250g firm tofu
1 medium head of broccoli, broken into florets and pre-cooked in the microwave for 2 minutes.
150g chopped mushrooms
3 tbsp cornstarch
1 1/2 cups water
2 tbsp miso
3 tbsp soya sauce
1 tbsp sesame oil
4 tbsp sugar or equivalent sweetener
1cm ginger, grated
2 garlic cloves, crushed
2 tbsp vinegar/lime juice
100g rice noodles, cooked
- Mix the cornstarch with a little cold water to make a slurry, then add the rest of the sauce ingredients.
Bring to a gentle boil in a saucepan, stirring/whisking constantly, until it goes clear and goopy. Set aside.
- Heat up your wok on your hottest flame with a splash of sesame oil and add the onions, carrots and tofu. Toss for 2 minutes until starting to soften.
- Add the mushrooms and brocco and toss further until softening and fragrant, about 2 minutes.
- Turn off the heat and add the sauce, toss around in the hot pan to coat the veggies and garnish with chopped spring onion and sesame seeds.
Serve with a wedge of lime in the side.