One of my best friends, Devon, is Vegan. I am not. But after moving across country (From SF to DC), I found myself living on a junk food and meat and potato heavy diet without the daily availability of local sourced produce. So I went Vegan, part time. This recipe is an ode to Devon and all of the scoffing I used to do at the thought of "no butter allowed". —Tiffany Michelle
Ginger Garlic Soy Sauce
soy sauce (low sodium if wanted)
rice wine vinegar
toasted sesame seed oil
honey (OR Agave to make it Vegan)
Stir Fry Mixture
Extra Firm Tofu, cubed
Brocoli, chopped into bite sized pieces
Carrots, peeled and chopped into bite sized pieces
large Red Onion, roughly chopped
Baby Brown Mushroom's, quartered
In This Recipe
Pre Heat Oven to 400 F. Foil a cookie sheet, and spray with non-stick spray or lightly grease with vegetable oil.
For the Ginger Garlic Soy Sauce:
In a medium bowl, whisk together the soy sauce, rice wine vinegar, balsamic vinegar, sesame seed oil, honey (or agave), ginger, and garlic until well combined.
For the Tofu:
Spread out cubed tofu on the greased cookie sheet. Pour 1/2 half of the Ginger Garlic Soy Sauce over the top. Make sure the tofu is well coated. Place cookie sheet in the pre heated oven and bake for 30 minutes, flipping pieces occasionally to brown.
For the Veggies:
In a large skillet on high heat, add vegetable oil. When the oil begins to lightly smoke, add onions and let cook for 1 to 2 minutes. Throw in remaining brocoli, carrots, and mushrooms. Cook on high, stirring regularly, for 3 minutes.
Turn down heat to medium, and cover for 5 minutes to let the vegetables steam.
Removing lid, turn the heat back up to high, and with the remaining Ginger Garlic Soy Sauce, pour over the veggies to deglaze the pan. Add small amounts of water as needed to scrape the bottom.
Gently fold in the baked tofu to the veggie stir mixture and eat up!
Suggestion: I also like to serve this on top of steamed rice or warm soba noodles