Ingredients
16 oz. Extra Firm Tofu
Half red onion
4-5 mini peppers
1 crown broccoli
3 stalks green onion
8 oz. mushrooms
1 bottle Burman’s Teriyaki Stir Fry Sauce
Instructions
Remove the tofu from the liquid and wrap it with a paper towel. You will need to wrap the tofu about four times and then place it on a plate. To help drain excess fluid, place a plate with some extra weight like fruits or a heavy dish on top. Allow the tofu to drain for 15 minutes.
Slice the red onion into long, thin strands along with the mini peppers and set aside in a bowl. Cut the broccoli down into smaller chunks and add to the onion and pepper mix. Remove the stems from the mushrooms and slice the tops evenly and set aside in a bowl. Chop the green onion and add to the mushrooms.
Slice the tofu up into even slices or into cubes, whichever you prefer. Place a large pan on medium, high heat and add a thin layer of olive oil to the bottom of the pan. Once the pan has heated, add the tofu and cook for 8-10 minutes while flipping the slices or stirring the cubes so that each side may crisp. Remove the tofu from the pan and set aside.
Add the red onion, mini peppers, and broccoli to the pan and drizzle a little more olive oil on top. Stir until the vegetables begin to brown lightly.
Add the tofu, mushrooms, and green onions to the vegetable mix. Lower the heat to medium and pour a whole bottle of Burman’s Teriyaki sauce into the pan. Stir until the tofu and vegetables are evenly coated in the sauce and cover with the lid. Lower the heat to medium, low, and allow to simmer for about 7 minutes.
Serve with rice and enjoy!
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