April 26, 2024

Vegan Broccoli Stir-Fry

Name: Vegan Broccoli Stir-Fry
Prep time: 25 min
Total time: 90 min
Yield: 4
Ingredients: 1 pkg (350 g) extra-firm tofu; 1/4 cups (60 mL) hoisin sauce; 2 tbsp (30 mL) VH® Soya Sauce; 2 tsp (10 g) finely chopped garlic; 1 tsp (5 g) packed light brown sugar; 1 tsp (5 g) finely grated fresh gingerroot; 1 tsp (5 ml) toasted sesame oil; 1/2 tsp (1 g) crushed hot pepper flakes; 2 tbsp (30 mL) vegetable oil, divided; 1 1/2 cups (192 g) frozen broccoli florets; 1 1/2 cups (192 g) frozen baby carrots; 1 pouch (240 g) Jasmine Rice, cook accordioning to package directions; 2 green onions, chopped

25

Prep Time Minutes
90
Total Time Minutes
13
Number of Ingredients
4
Servings

Tags:

Main Dish,
VH,
Asian,
Vegan,
Vegetable,
Over 45 min,
Stove Top

Ingredients

1 pkg (350 g) extra-firm tofu
1/4 cups (60 mL) hoisin sauce
2 tbsp (30 mL) VH® Soya Sauce
2 tsp (10 g) finely chopped garlic
1 tsp (5 g) packed light brown sugar
1 tsp (5 g) finely grated fresh gingerroot
1 tsp (5 ml) toasted sesame oil
1/2 tsp (1 g) crushed hot pepper flakes
2 tbsp (30 mL) vegetable oil, divided
1 1/2 cups (192 g) frozen broccoli florets
1 1/2 cups (192 g) frozen baby carrots
1 pouch (240 g) Jasmine Rice, cook accordioning to package directions
2 green onions, chopped

Directions

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Step one

Wrap tofu in several layers of paper towels and place on plate or baking sheet. Place second plate or baking sheet on top of tofu and place weights or heavy pot or skillet on top to press moisture out of tofu. Allow tofu to sit for 30 minutes, replacing paper towels if needed. Cut pressed tofu into 1-inch (2.5 cm) cubes.
Step two

In small bowl, whisk together hoisin sauce, soy sauce, garlic, brown sugar, ginger, sesame oil and hot pepper flakes. Transfer half the sauce and tofu cubes to large resealable bag, press out excess air, seal and massage to coat. Marinate in refrigerator for at least 1 hour.
Step three

Pat tofu cubes dry with paper towels to remove excess moisture (discard marinade).
Step four

In heavy-bottomed or cast-iron skillet set over medium heat, add 1 tbsp (15 mL) vegetable oil. In batches if necessary, add tofu, spacing pieces out so they are not touching, and cook undisturbed for 3 to 5 minutes or until bottoms are golden brown. Carefully flip pieces and brown on opposite side. Remove from skillet and keep warm.
Step five

Add remaining vegetable oil, broccoli and carrots to skillet and cook, stirring occasionally, for 10 to 12 minutes or until browned. Return tofu to skillet, add reserved sauce and stir to coat. Remove from heat and cover to keep warm.
Step six

Prepare rice according to package directions.
Step seven

Divide rice evenly among 4 bowls and top with stir-fry mixture. Garnish with green onions before serving.