Thursday, July 21, 2011
Anywho, I've tried this recipe with various different combinations of veggies but this version here is my absolute favorite. I love bell peppers, but I just don't care for them too much in this recipe so I've left them out. You can also add 1/2 cup of grated carrots like the original recipe does, but I'm just not a fan of stir-fried carrots. I've also used purple cabbage instead of green and that makes for a pretty presentation!
1 1/2 Tb. oil, divided
9 oz. tofu (about half a carton), drained and pressed for at least 15 minutes, then cubed
2 tsp. tamari plus more to taste
2 c. steamed broccoli
4 oz. white mushrooms (about half a carton), sliced
1 c. onion, diced
1 c. yellow squash, sliced (about 1 medium-sized one)
1 1/2 c. zucchini, sliced (about 2 smallish-ones)
1/2 c. green cabbage, shredded
2 Tb. nutritional yeast (plus more to taste, if desired)
Hot cooked brown rice or bulgar
1. Heat 1/2 Tbs. oil in large nonstick skillet over high heat. Add pressed/drained tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over. Sprinkle with tamari and sauté 2 to 3 minutes more to further brown tofu. Transfer tofu to plate, then wipe out skillet if necessary.
2. Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables. Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more. Remove from heat. Serve over brown rice/bulgar.
The recipe calls for the broccoli to be streamed before you add to the skillet. Normally, I would be lazy and just toss it in, but it really works in this recipe! The vegetables taste EXACTLY like those in Amy's Brown Rice and Vegetable bowls, so now all I have to do is get me some Ume Plum vinegar and work on exacting that sauce, lol!