Hoisin Tofu Mushroom Stir Fry

• Produce

  • 6 oz Crimini or white mushrooms
  • 3 cloves Garlic
  • 3/4 tsp Garlic powder
  • 1/2 cup Veggies

• Refrigerated

  • 14 oz Tofu

• Condiments

  • 1 tsp Molasses
  • 2 tbsp Peanut butter or almond butter, smooth
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 generous dash Black pepper
  • 1/4 tsp Red pepper flakes
  • 1 tbsp Sugar or sweetener

• Oils & Vinegars

  • 2 tsp Oil
  • 2 tsp Rice vinegar
  • 1/2 tsp Sesame oil, toasted

• Liquids

  • 3/4 cup Water

• Other

  • 1 tsp Cornstarch or other starch

Found on veganricha.com

Description

Ingredients

• 3 tbsp soy sauce (use tamari to make gluten-free)
• 1 tsp molasses
• 2 tbsp smooth peanut butter or almond butter
• 2 tsp rice vinegar
• ½ tsp toasted sesame oil
• ¾ tsp garlic powder
• 1 tbsp sugar or sweetener of choice
• a generous dash of black pepper
• 2 tsp oil
• 14 oz tofu, pressed and cubed
• 6 to 8 oz sliced crimini or white mushrooms
• 3 cloves of garlic, finely chopped
• ¼ to ½ tsp red pepper flakes
• ½ to 1 cup other veggies
• ¾ cup water, divided
• 1 tsp cornstarch or other starch

Directions

• Heat oil in a skillet over medium heat. Add pressed tofu and cook until golden on most sides. 5 to 7 mins.
• Remove tofu from pan. Add mushrooms, garlic, a pinch of salt and pepper flakes and cook until golden on some sides. 6 to 8 mins.
• Add in the broccolini, peppers or other veggies and mix in.
• Add the sauce ingredients, ½ cup water and crisped tofu and mix in. Bring to a boil. use the spatula to mix the almond butter in. You can blend the ingredients before adding for easy mixing. You can also add a little miso for additional pungent flavor.
• Mix starch in the remaining ¼ cup water and add to the skillet. Simmer until the sauce thickens. 3 to 4 mins. Taste and adjust salt, sweet, heat and mix in. Serve over cooked rice or other grains.