Ottawa's Green Door Restaurant's Broccoli-Tofu Stir Fry
Why I Love This Recipe
FEATURING: Carrots, broccoli, sweet pepper, and scallions (or onions). Daikon radish is also good in it!
This is a recipe my kids love when we take them to The Green Door (which is just across the Main Street Farmers' Market in Ottawa)- which we had the pleasure of going to last week... and bumped into a great family that has been getting our CSA box for a few years now (that was just the cherry on the top)! So I looked for the recipe online and found it: https://teaandink.wordpress.com/2011/02/15/green-door-tofu-and-vegetable-stirfry/
NOTE: If you like this recipe, check out the Green Door's cookbook for more delicious recipes (I believe this recipe is in it too)!
Ingredients You'll Need
1/3 cup olive oil (or less, if you’re like me and not into quasi-deep frying not because you think it’s unhealthy, but because you’re terrified that much hot oil)
1 block of firm tofu, sliced into small cubes (mine are about 1×1 cm, but the Green Door makes them much larger and they just take longer to cook)
1 cup carrots, thinly sliced diagonally
4-5 cups broccoli, cut into florets (approx. 1 broccoli)
1 bunch of green onions (including green parts), cut into 1 inch long pieces (you can also just use 1 onion, chopped fine)
2 sweet peppers, seeded and thinly sliced (red, green or any colour you have)
FOR THE SAUCE:
3/4 cup water, divided
1/4 cup tamari soy sauce
2 tsp fresh grated ginger root
4 cloves of garlic, crushed
1 tbsp arrowroot
Mix 1/2 cup water, tamari soy sauce, ginger root and garlic in a bowl and set aside – this is your sauce. Dissolve the arrowroot in remaining 1/4 cup of water and set aside – this is your glaze.
Heat oil in wok or large frying pan over medium low heat. Saute tofu on all sides until evenly brown (10-15 minutes). Add carrots and cook 2 minutes. Add broccoli and stir until lightly cooked, 5-7 minutes.
Add the sauce to the tofu and veggies and cook until broccoli is bright green but still firm (another 10 minutes or so). Add green onions, peppers and glaze. Stir until thick; vegetables should remain lightly cooked and crisp.
Serve on its own or over rice and enjoy!