Vegan Asian Stir Fry

by Melanie

Broccoli, Red Bell Pepper, and Tofu Asian Stir Fry

This vegan stir-fry recipe uses pan-fried pressed tofu. To press tofu, slice it lengthwise into 1/2 inch thick rectangles. Press out the water by placing the sliced tofu on a cutting board covered with a clean folded towel. Cover the tofu with another towel, a second cutting board, and then place a heavy weight (you can use a cookbook, a brick, or even an appliance) on top. Press the tofu for 30 minutes. Then pan fry it in a non-stick skillet in roasted sesame oil until golden brown.


Ingredients:


*1 block tofu, pressed and pan-fried in roasted sesame oil cut into half cm by 5 to 6cm thick strips One red bell pepper - seeded and julienned.
*2 head broccoli, cut into florets and the stem, peeled and julienned.
*12 white mushrooms, sliced
*1 1/2 inch diameter dry whole wheat spaghetti
*3 scallions, sliced
*4-5 cloves of garlic, peeled and diced
*1 inch ginger, peeled and diced
*1 tablespoon roasted sesame oil
*1 tablespoon cooking oil
*2 tablespoon gomashio (sesame seed and seaweed - Eden makes a great one)
*Spicy chili oil, to taste
*1/4 tamari or soy sauce


Directions:

Cook the pasta in salted boiling water until al dente.

In a hot wok, heat the cooking oil and roasted sesame oil.

Add in the garlic and ginger and stir for 1 minute.

Add in the mushroom and half of the tamari.

Stir quickly for one minute and add in the broccoli and red bell pepper, and stir for another minute.

Add in the cooked pasta, tofu, remaining tamari, scallions, gomashio and drizzle with spicy chili oil to taste. Stir and let cook another minute until heated through.

Serves 4.

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