This Hoisin Glazed Tofu Stir Fry is a quick and healthy plant-based meal. It's great to take it to work or to school too! You can use your favorite veggies!
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Calories 443kcal
Author Elephantastic Vegan
Ingredients
Rice Base
1cupjasmine rice
1 1/2cupswater
1/4teaspoonsalt
Veggie Stir-Fry
1 1/2cupsbroccoli florets
1teaspooncanola oil
1teaspoonsoy sauce
2cupscremini mushroomssliced
2carrotssliced
Hoisin-Glazed Tofu
1teaspooncanola oil
1blockfirm tofu
1teaspoonhoisin sauceand more to drizzle on top (e.g. Flying Goose Brand)
Cook the rice on medium heat until all the water is absorbed.
In a large pan or wok on medium to high heat, add the broccoli florets and a splash of water. Close the lid and let the broccoli cook for a few minutes until softened. Then add the canola oil, soy sauce, cremini mushrooms, and carrots. Stir to combine and let it cook without the lid for a few minutes until the mushrooms are cooked through. Set aside.
In a second pan on high heat, add the canola oil for the tofu. Cut the tofu in triangles and add them to the pan. Add about 1 teaspoon of hoisin sauce and stir to get the tofu coated.
Let the tofu pan-fry for about 4 minutes on each side or until it gets golden and crispy.
Divide the rice into bowls, add the veggies and crispy hoisin-glazed tofu and drizzle with more hoisin sauce. Enjoy!