- ¼ cup soy sauce or tamari for gluten free option
- ¼ cup brown sugar
- 1 tablespoon rice vinegar
- 1 ½ tablespoons freshly grated ginger
- 2 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil, divided
- 1 (16 ounce) package super-firm tofu, diced (about ½ to 1 inch)
- 1 medium orange bell pepper - cut into slices and halved
- 1 small head of broccoli, cauliflower, or broccoli romanesco - cut into bite-sized pieces
- 1 cup steamed edamame
- 2 teaspoons toasted sesame seeds, everything but the bagel seasoning, or furikake
Stir the soy sauce, brown sugar, rice vinegar, ginger, garlic, and sesame oil together in a small bowl; set aside.
Coat the bottom of a large nonstick skillet with half of the oil and place it over medium heat. Add the tofu cubes in an even layer. Cook the tofu for about ten minutes, flipping the pieces about halfway through, until they are golden brown and crispy. Remove the tofu from the skillet and transfer it to a plate.
Add the remaining oil to the skillet and raise the heat to medium-high. Give the oil a minute to heat up before adding the bell pepper, broccoli (or cauliflower or broccoli romanesco), and edamame. Cook for about five minutes, stirring constantly, until they brighten in color and become crisp-tender.
Return the tofu to the skillet, then pour the sauce over the tofu. Stir everything together, bring the sauce to a simmer, and lower the heat slightly. Allow the sauce to simmer until most of it has dried up or been absorbed into the tofu, about three to four minutes.
Remove the skillet from the heat and top the tofu and veggies with sesame seeds, everything but the bagel seasoning, or furikake. Serve alone or with rice.
- Yields: 4 servings
- Preparation Time: 30 minutes