Broccolini Shiitake Tofu Stir-Fry
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(15)
Ingredients
4 servings
- 8 ounces broccolini (or broccoli florets)
- 10-12 ounces extra firm or firm tofu- patted dry, cut into 1-inch cubes
- 1 fat shallot, chopped
- 5 garlic cloves- rough chopped
- 8 ounces shiitake mushrooms, stems removed, sliced
- 2 tablespoons high-heat oil, divided (avocado, peanut, or coconut)
- 4-5 chilies de arbol (dried red chilies)
- Optional Garnishes: Scallions, Peanut Chili Crunch, crushed peanuts or toasted cashews or almonds crispy shallots, sesame seeds
- 2 tablespoons soy sauce (or lite soy sauce, or sub-Braggs, GF Liquid Aminos)
- 2 tablespoons sweetened black vinegar (or sub rice wine vinegar with a teaspoon of honey or maple syrup)
- 2 tablespoons water
- optional: 1-3 teaspoons sriracha or red chili paste
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Preparation
Step 1
Place the broccolini in a steamer basket inside a medium pot with 1 inch of water. Bring to a boil. Cover, turn the heat down, and simmer for 5 minutes until broccolini is tender and crisp. Turn heat off. Uncover.
Step 2
At the same time, make the stir fry sauce ( whisk everything together in a small bowl).
Step 3
Chop the shallots and garlic and slice the mushrooms.
Step 4
Gather the rest of the ingredients together by the stove.
Step 5
In a wok or cast iron skillet, heat the coconut oil over medium-high heat. When hot, *season the oil with a very generous 5-finger pinch of salt and a few twists of fresh cracked pepper.
Step 6
Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides sides are golden and crispy, about 5-6 minutes. If it is sticking, make sure the pan is well-oiled, and let it develop a little golden crust before flipping. When it gets this “crust” it will naturally release itself from the pan- if it’s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.
Step 7
Add a little more coconut oil to the wok and heat. When hot, add shallot and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced shiitake mushrooms. Continue cooking turning heat to medium, stirring often until tender. Add dried chilies and optional nuts. Saute 1 minute.
Step 8
Add the stir-fry sauce. Using tongs, add the steamed broccolini and toss to coat. Add tofu, give a few stirs, coating all. Taste for salt; add more if necessary. Add chili paste for more heat. Divide among two bowls.
Step 9
Garnish with Peanut Chili Crunch, crispy shallots, scallions or toasted sesame seeds
Step 10
Serve immediately. Garnish as you please- see options. Serve over rice, noodles, or on its own.
Step 11
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