Sweet and Sour Tofu w/ Broccoli and Peppers
1 package extra firm tofu, drained and pressed (see below)
2 tablespoons minced garlic
1 cup sliced mushrooms
1/2 bell pepper, chopped
2 cups fresh or frozen broccoli florets
1/4 cup water
3 tablespoons olive oil, to coat skillet
1 tablespoon red pepper flakes
To taste: onion powder, salt, black pepper, garlic powder,and onion powder
Sweet and Sour Sauce
1/3 cup of brown sugar
2 tablespoons tapioca starch
1/4 cup of apple cider vinegar
3 tablespoons cup of ketchup
¼ cup of gluten free soy sauce
¼ cup of water
1 teaspoon minced garlic
Drain tofu and place on a paper towel lined plate or cookie sheet. Place more paper towel on top of tofu and set a large cast iron skillet filled with bags of beans or something heavy. The paper towel will absorb the water. Allow tofu to press for 3 hours prior to cooking or overnight in the fridge.
- Coat a medium cast iron skillet with olive oil. Cut pressed tofu into chunks and add to skillet to sauté and brown for 8 minutes. Add garlic, mushrooms, peppers, broccoli and water. Season with spices and continue to sauté on medium heat for an additional 5-6 minutes.
- Combine sauce ingredients into a small bowl whisk together and pour over tofu stir fry. Reduce heat to simmer and cover for 8 more minutes or until veggies are just tender. Tapioca starch is used to thicken the sauce, additional water may be needed to thin out the sauce.
- Turn off heat and let stir fry sit covered for an additional 3 minutes before serving.