A classic Asian veggie dish that uses tofu as the main protein and packs in tons of flavor and nutrients!
What You’ll Need:
ATTENTION! This dish requires 1-24 hours of prep time! Please plan accordingly!
- About 1/3 of a block of medium-firm organic tofu, cut into small cubes
- 3 rainbow carrots of various colors
- About 2 cups of fresh or frozen broccoli florets
- 3 tbsp. soy sauce (can also use tamari sauce)
- 1 tbsp. fresh garlic, chopped (use less garlic if desired, I prefer a stronger garlic flavor)
- 1 tbsp. garlic powder
- 1 tbsp. onion power
- 2 tbsp. olive oil
What to Do:
- In a medium sized container with a lid, place cubed tofu, soy (or tamari) sauce, garlic powder, and onion powder inside. Cover and shake to mix all ingredients. Make sure the container is not too large — I like to leave the tofu pieces very close together so that all of the seasoning can soak through everything in a very tight space. Let sit in the fridge for a minimum time of one hour.*
- If using frozen broccoli, thaw florets and set aside.
- Use a vegetable peeler to cut 2 rainbow carrots into long slivers and strips.
- Slice the remaining rainbow carrot in pieces and discs. If desired, you can slice all carrots or peel all carrots, but the variation adds depth and texture to the dish!
- Heat a medium to large-sized wok** on medium heat with 2 tablespoons of olive oil in it.
- Once hot, add tofu to the oil (be careful of oil splatter!) fry for approximately 2 minutes, then add in broccoli. Fry for another two minutes, stirring and tossing the tofu and broccoli occasionally.
- Add in carrot strips and discs and let sit over heat for approximately a minute. Then stir and toss the mixture.
- Add fresh garlic, garlic powder, and onion powder to wok. Continue tossing mixture for approximately another 5 minutes. If you want crispier veggies or tofu, leave on heat until desired crispy-level is reached, but keep the mixture moving to avoid burning. Remove from heat.
- Transfer stir-fry to serving dish, and serve. Bon appetit!
* For certain dishes, I like to let my tofu marinate for about 24 hours. I will also marinate the tofu for up to 96 hours, in some cases — this started out as an experiment, however, the outcome is that the flavor that I am trying to achieve continues to become stronger the longer the tofu marinates. For a soy sauce flavor, this is not as important to me (but if it is to you, then marinate it longer! There is no time limit and the soy sauce should preserve the tofu for you because of the salt!) but for some of my dishes I want the biggest flavor punch possible! 😀
** A frying pan can also be used.
Date posted on Instagram: 1/7/18