Empty My Fridge
Hoisin Tofu Mushroom Stir Fry with from scratch hoisin sauce
Ingredients
- Soy sauce3 tbsp
- Molasses1 tsp
- Peanut butter2 tbsp
- Rice wine vinegar2 tsp
- Toasted sesame oil½ tsp
- Garlic powder¾ tsp
- Sugar1 tbsp
- Black pepper1
- Oil2 tsp
- Tofu14 oz
- Sliced crimini6–8 oz
- Garlic3 cloves
- Chili flake · flakes¼–½ tsp
- Cornstarch1 tsp
Instructions
- Heat the oil in a skillet over medium heat. Add the pressed, cubed tofu and cook until golden on most sides, 5 to 7 minutes. Remove the tofu from the pan.
- Add the sliced mushrooms, garlic, a pinch of salt and the red pepper flakes, and cook until golden on some sides, 6 to 8 minutes.
- Add the broccolini, peppers or other vegetables and stir.
- Add the sauce ingredients, 1/2 cup water and the crisped tofu, and stir. Bring to a boil. Stir in the almond butter until smooth.
- Mix the cornstarch with the remaining 1/4 cup water and add it to the pan. Simmer until the sauce thickens, 3 to 4 minutes. Taste and adjust salt, sweetness and heat. Serve over cooked rice or other grains.
Summarized from Vegan Richa's video. Watch it for the details.
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