Broccolini Shiitake Tofu Stir-Fry Recipe

Ingredients

Main Ingredients

• 8 ounces broccolini (or broccoli florets)
• 10 ounces extra firm or firm tofu, patted dry and cut into 1-inch cubes
• 1 fat shallot, chopped
• 5 cloves garlic, rough chopped
• 8 ounces shiitake mushrooms, stems removed and sliced
• 2 tablespoons high-heat oil, divided (avocado, peanut, or coconut)
• 4 chilies de arbol (dried red chilies)

Stir-Fry Sauce

• 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
• 1 teaspoon sriracha or red chili paste (optional)

Optional Garnishes

• scallions
• Peanut Chili Crunch
• crushed peanuts or toasted cashews or almonds
• crispy shallots
• sesame seeds

Instructions

Prepare the Broccolini and Sauce

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 and uncover.
2. At the same time, make the stir fry sauce by whisking everything together in a small bowl.
3. Chop the shallots and garlic and slice the mushrooms. Gather the rest of the ingredients together by the stove.

Cook the Tofu

1. 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.
2. Add tofu and brown all sides, flipping and turning until most 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. Set the tofu aside.

Finish the Stir-Fry

1. 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.
2. Add sliced shiitake mushrooms. Continue cooking, turning heat to medium, stirring often until tender. Add dried chilies and optional nuts. Sauté 1 minute.
3. 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 and add more if necessary. Add chili paste for more heat.
4. Serve immediately. Garnish as you please with scallions, Peanut Chili Crunch, crispy shallots, or toasted sesame seeds. Serve over rice, noodles, or on its own.

Notes

• If the tofu is sticking to the pan, you may be flipping it prematurely. Let it develop a golden crust and it will naturally release.
• For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
• This recipe works well with other proteins like chicken or shrimp if you prefer.