Wednesday, March 15, 2017

Vegan Broccoli Pepper Tofu Steak

I want a simple way to stir fry using tofu of any kind and texture.  One cannot always get hold of the really firm tofu that are hardy enough to withstand this method of cooking without disintegrating. I have been using tofu that does not need refrigeration from the Asian Store for convenience.  Even though they are labeled firm they are still very delicate to stir fry.  I devised a method where the shape of the tofu is maintained. I cooked the vegetables first till they were still crisp and added to them the tofu that I marinated separately.  The resulting dish was delicious and the tofu retained its shape and still was flavored with the marinade.

Vegan Broccoli Pepper Tofu Steak

  • 1 tbsp mirin
  • 4 tbsp soy sauce
  • 1 tbsp cornstarch in 1/2 cup vegetable broth
  • 1/4 tsp red pepper flakes
  • 1 tsp sugar
  • 1-12 oz tofu, cut into one inch cubes
  • 1/4 cup vegetable broth and more if needed
  • 1 inch fresh ginger, peeled and chopped
  • 2 cloves garlic, minced 
  • 1 bunch of broccoli, cut into florets including peeled stems
  • 2 green bell peppers, sliced into 2 inch pieces
  • 1 while onion, sliced
Combine the first five ingredients in a small container with tight fitting lid. Mix well. Add the cubed tofu to the marinade and close the lid and turn upside down carefully for the marinade to coat the tofu. Set aside. 

Meanwhile, heat a skillet and place the broth. ginger, garlic, broccoli, green peppers and onions and allow the boiling broth to cook the vegetables. When they are cooked but still have some crispiness to them, make a well in the middle of the mixture and pour the marinade and the tofu.  Heat the mixture through at lower heat while stirring gently so the marinade can coat the vegetables and tofu and the sauce thickens.
Serve over rice and sprinkle with sesame seeds if you like.

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