Tofu Stir Fry

Fill a 2-quart saucepan with water and add 2 tablespoons of kosher salt. Bring to a boil over high heat. Once at a rolling boil, add the cubed tofu. Stir and boil for one minute.

Remove the saucepan from the heat. Use a spider strainer or slotted spoon to remove the tofu from the water and place it on a paper towel-lined plate, or drain the tofu using a colander.

Make the stir-fry sauce according to the recipe directions and set aside.

Warm avocado oil in a skillet or wok over medium-high heat.

Add the onions and peppers, and sauté until the veggies start to soften and get char marks for about 2 minutes.

Add the shiitake mushrooms and broccoli. Stir and reduce the heat to medium. Cover the veggies and allow the steam to cook the broccoli for about 5 minutes. If you don’t have a lid, add ½ cup of water to the skillet or wok, and cook for about 5 minutes, until the water has mostly evaporated and the broccoli is fork tender and bright green.

For softer veggies, cook the veggies a few minutes longer, stirring them regularly.

Once the vegetables are cooked to your desired doneness, add the boiled tofu and the stir fry sauce to the skillet.

Stir the mixture well and simmer for about 3 minutes until the sauce has thickened and the veggies are bright yet tender.

Serve the stir fry hot over rice and garnish with sliced green onions.