Wednesday, 27 January 2016
Ginger Hoisin Veggie Stir Fry
2 tbsp sesame oil ( for sautéing )
1 inch piece ginger
3 garlic cloves
1 bunch of broccoli
4 cups cremini mushrooms ( approx 13-15 )
1/2 cup hoisin sauce
2 tbsp coconut palm sugar
2 tbsp rice vinegar
3/4 cup Tamari roasted almonds
1/2 block of extra firm tofu
**For spicy you can add chilli peppers, sriracha or sambal for example
** use organic when possible
Press and squeezed as much water out of the tofu. You can squeeze some out by hand ( careful not to break it ) then place the tofu in a dish with a tea towel wrapped around it and press down on it with another dish. Flip it over and press again. Set aside
Cook the millet according to the package or a grain of your choice. The amount I used was approx 1 1/2 cups cooked but it's your choice how much you would like.
Chop almonds and set aside.
Chop or slice mushrooms and set aside. I quartered them.
Cut and steam your broccoli only until it's very bright green and still crunchy but not raw.
Drain and set aside.
Heat a cast iron pan or one of your choice on medium to high heat.
Once the pan is hot add your oil.
Cut the tofu into square chunks and place into the pan. Flip over each side till all sides have a nice brown sear on them or most sides anyways. Add more oil if necessary. Remove from the pan and set aside.
Using the same pan add your mushrooms and cook to your preference. While that is cooking,
peel and grate the ginger and finely chop or mince the garlic. Once your mushrooms are almost done add the ginger & garlic and cook for another minute or two.
Add the the hoisin, vinegar & sugar and stir till it is all mixed together.
Add broccoli, tofu & almonds and mix till everything is well coated and heated through.
Serve over the cooked millet or mix it in.