mushroom and broccoli stir fry

Ingredients

• Tofu

  Extra-Firm - Wegmans

  14 oz or 397g

• Orange juice

  2 tbsp or 31g

• Broccoli

  Raw

  1 cup chopped or 91g

• Rice wine vinegar

  2 tbsp or 30g

• Chili powder

  Spices

  2 tsp or 5g

• Garlic powder

  Spices

  1 tsp or 3g

• Peanut butter

  Chunk style, without salt

  2 tbsp or 32g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Limes

  Raw

  1 fruit or 67g

• Broccoli

  Raw

  3 cup chopped or 273g

• Onions

  Raw

  1 small or 70g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Cabbage

  Savoy, raw

  2 cup, shredded or 140g

• Carrots

  Raw

  1 cup chopped or 128g

• Mushrooms

  Shiitake, raw

  454g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  8 medium or 120g

Directions

1. To press excess liquid from tofu, wrap in 4 or 5 layers of paper towels and place on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu; set aside to drain for 30 minutes. Remove and discard the paper towels, then replace with dry paper towels and repeat process a second time. Chop into 3/4 inch squares. Pierce each square with a fork. Preheat oven to 350 degrees F. Make tofu marinade by combining orange juice, one tablespoon of the vinegar, coconut aminos, 1/2 teaspoon of the garlic powder and 1 teaspoon of the chili powder. Add tofu to the marinade and toss. Bake the tofu on a lightly-oiled baking pan until it is golden brown, about 30-40 minutes, flipping after 15 minutes. In a small saucepan, combine peanut butter, coconut milk, lime juice, the remaining tablespoon of vinegar and the remaining 1 teaspoon of chili powder and 1/2 teaspoon of garlic powder. Bring to a simmer, stirring occasionally, then remove from heat. Heat 2 tablespoons water in a large wok or saute pan. Add broccoli and saute until it begins to soften, about 5 minutes. Add onions, bell pepper, cabbage and carrots and cook an additional 3 minutes, adding additional water as needed to prevent sticking. Add mushrooms and continue to cook, stirring and covering pan if needed until vegetables reach desired consistency. Stir in baked tofu, peanut butter mixture and basil and heat through. Top with chopped scallions and additional sliced basil.

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