Remove tofu from the package and drain. Cut in half horizontally. Cut each half into 8 triangles. Lay on paper towels to drain.
Mix all the ingredients for the sauce in a measuring cup.
Heat a 12 inch nonstick skillet over high heat and add 1 TBSP oil. Once oil is smoking add the broccoli and carrots. Toss and stir often until the veggies are slightly charred on the outside, but still crisp. Season with a sprinkle of salt. Place in a bowl.
Wipe out the pan and place back over high heat with 1 TBSP oil. Add the peppers and toss cook about a minute then add the spinach and toss or stir until wilted.
Add the broccoli and carrots back to the pan with the peppers and spinach. Drizzle with sesame oil and add a sprinkle of salt if needed. Put into a serving bowl.
Wipe out the pan and place over high heat with the last TBSP oil. Add the tofu and brown each piece on both sides.
Add about 1/2 cup sauce to the tofu and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom - after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.
Serve with rice, stir fry veggies and the leftover sauce.
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