Oil-Free Sweet Chili Tofu Broccoli Mushroom Stir-Fry

vegnews.com

Jesse Poole

1 (12-ounce) package extra-firm tofu, cubed

subheading: For the sauce:

1 cup low-sodium vegetable broth

2 tablespoons rice wine vinegar

2 tablespoons sweet chili sauce

1 tablespoon tamari

1 to 2 tablespoons sriracha, to taste

1½ teaspoon cornstarch

subheading: For the stir-fry:

1 shallot, chopped

2 cloves garlic, minced

2 teaspoons minced fresh ginger

1 (8-ounce) package shiitake mushrooms, sliced

½ cup shredded carrots

1 red bell pepper, sliced

½ cup snow peas, sliced

½ cup shredded purple cabbage

2 cups broccoli florets

2 cups chopped kale

1 baby bok choy, sliced

Cooked cauliflower rice or brown rice, to serve

1 tablespoons sesame seeds

¼ cup sliced scallions

¼ cup chopped fresh cilantro

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