Tofu Yakitori Stir-Fry
with broccoli / rice

Name: Tofu Yakitori Stir-Fry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 3/4 cups Water; 1 cup Rice, basmati (sub regular white rice); 16 oz Tofu, extra firm, .5" / 1.25cm cubes (vacuum-packed preferable); 10 oz Broccoli florets; 2 ribs Celery, sliced; 2 tsp Ginger, grated; 2 cloves Garlic, chopped; 1/4 cup Soy sauce, low-sodium; 2 Tbsp Water; 2 Tbsp Mirin (find this Japanese rice wine in the international aisle; sub rice vinegar); 1 Tbsp Brown sugar; 1 Tbsp Cornstarch; 1 Tbsp + 1 Tbsp Oil, cooking; 1/4 cup Stock, any type (sub water); 5 oz Coleslaw mix; 1 Tbsp Sesame seeds, white; for serving Hot sauce (opt)

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

The sauce for this stir-fry is savory and a bit sweet with a kick of fresh ginger. This is a variation of a recipe featured in February 2016 when our community members called it a great blank slate for just about any vegetables - feel free to swap out your favorites.

Dependency

Mulligatawny Soup

Ingredients

Metric

Servings:

Basmati Rice (for 2 nights):

Water - 1 3/4 cups
Rice, basmati - 1 cup (sub regular white rice)

Tofu Yakitori Stir-Fry:

Tofu, extra firm - 16 oz , .5" / 1.25cm cubes (vacuum-packed preferable)
Broccoli florets - 10 oz
Celery - 2 ribs , sliced
Ginger - 2 tsp , grated
Garlic - 2 cloves , chopped
Soy sauce, low-sodium - 1/4 cup
Water - 2 Tbsp
Mirin - 2 Tbsp (find this Japanese rice wine in the international aisle; sub rice vinegar)
Brown sugar - 1 Tbsp
Cornstarch - 1 Tbsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Stock, any type - 1/4 cup (sub water)
Coleslaw mix - 5 oz
Sesame seeds, white - 1 Tbsp
Hot sauce (opt) - for serving

Prep

Cook rice - This makes enough for 2 nights. Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
Tofu - If tofu is packaged in water, press out liquid first. Then chop into 0.5” / 1.25 cm cubes. (Can be done 1 day ahead)
Broccoli / Celery / Ginger / Garlic - Prep as directed. Store broccoli and celery each in their own containers. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
Make stir-fry sauce - Combine ginger, garlic, soy sauce, water, mirin and brown sugar. (Can be done up to 5 days ahead)

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Make

Toss tofu with cornstarch and season with some salt and pepper.
Heat a nonstick pan over medium heat. Add first part of oil and then tofu. Cook tofu on all sides until golden brown, 6 to 8 minutes. Set tofu aside and return pan to heat.
Add second part of oil to heated pan and then broccoli. Saute broccoli for 1 minute to get it started cooking. Add stock and cover with a lid. Steam broccoli for 2 minutes (steam for 2 to 3 minutes more if you'd like it very tender). Remove lid and add celery and coleslaw mix. Continue cooking vegetables until liquid has cooked off and vegetables are all tender.
Move vegetables to the side of the pan to create a donut shape with a hole in the center. Pour stir-fry sauce in the hole and wait for sauce to start bubbling.
Add tofu back to wok and toss everything together to combine. Continue cooking until chicken is cooked through.
Remove pan from heat and stir in sesame seeds.
Set aside 3/4 cup / 177mL cooked rice (for 4 servings; adjust if customizing) for Thursday’s meal. Reheat remaining rice in the microwave (if needed).
Serve stir-fry over rice. Finish with some hot sauce if you’d like. Enjoy!

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