Tofu Stir-Fry with Broccoli & Mushrooms

Logan Suiter

1 head broccoli

10 ounces firm tofu

4 garlic cloves, minced

8 ounces button mushrooms, sliced

2 tablespoons olive oil

¼ cup chopped peanuts

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 tablespoons water

1 tablespoon crushed chili

1 tablespoon chili sauce

subheading: Optional Toppings:

chopped peanuts

chili flakes

toasted sesame seeds

Cook broccoli in a steamer basket for 10 minutes or in boiling water for 5 minutes. They shouldn’t get totally cooked. Set aside.

Unwrap tofu and cut into small cubes.

Heat a skillet. Once hot, add the oil and tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until the tofu has a slight crust on each side and has begun to brown. Set aside.

Add a little more olive oil to the skillet and add the garlic, stirring constantly until golden and fragrant, about 2 minutes.

Add sliced mushrooms and keep on stirring until they are tender.

Add broccoli.

Whisk vinegar, soy sauce, water, and chili sauce in a small container and pour it into the skillet.

Add tofu, give a few stirs, coating all. Taste for salt and add more if necessary.

Divide among two bowls.

Garnish with chopped peanuts, chili flakes, or toasted sesame seeds.

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