Difficulty: Easy
Instructions
Things You'll Need:
- Olive Oil (2 tbsp)
- Sesame Oil (2 tbsp)
- Extra-Firm Tofu (1 package cubed)
- Red Bell Pepper (1/2 pepper sliced)
- Yellow Bell Pepper (1/2 pepper sliced)
- Baby Carrots (1 cup)
- Broccoli (1 cup bite sized)
- Hoisin Sauce (3 tbsp)
- Sesame Oil (1 tbsp)
- Soy Sauce (2 tbsp)
- Mirin (1 tbsp)
- Sugar (2 tbsp)
- Veggie Broth (3/4 cup)
- Corn Starch (1 tbsp)
- Warm Water (2 tbsp)((to dissolve corn starch in before mixing with rest of sauce))
- {OPTIONAL}Brown Rice (1 cup dry)
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Step 1
Press and drain your tofu and cut into bite sized cubes. (Or you can use the already cubed tofu)
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Step 2
Heat olive oil and 2 tbsp sesame oil over medium heat. Add the cubed tofu and fry your tofu until the cubes become a crispy golden color. This may take a while so be patient, I find that using a wok makes this process easier.
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Step 3
Add the bite sized veggies to your tofu and 'stir fry' for about 5 minutes or until crisp and tender. (You may add more oil as needed)
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Step 4
For the sauce, mix together the hoisin sauce, 1 tbsp sesame oil, soy sauce, mirin, sugar, veggie broth and dissolved corn starch in a medium bowl.
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Step 5
Add the sauce to the veggies and tofu and stir over medium heat until it thickens slightly. Serve alone or over rice!
