Updated: Apr 28, 2020
This simple, fast Broccolini Mushroom Stir Fry with tofu can be made in 20 minutes flat – perfect for weeknight meals. Feel free to substitute broccoli, steaming it just a little bit longer. Perfect over rice, soba noodles, or just on its own, it’s hearty and yummy!
8 ounces broccolini (or broccoli)
8–10 ounces tofu- patted dry, cubed ( or chicken or shrimp)
1 fat shallot- thinly sliced
5 garlic cloves- rough chopped
8 ounces shiitake mushrooms, stems removed, sliced (or use button or cremini)
Salt and Pepper
4–5 chillies de Arbol (dried red chillies)
2 tablespoons- chopped peanuts or cashews (optional)
2 tablespoons soy sauce (or GF Braggs liquid Amino Acids)
2 tablespoons water
At the same time chop the shallots, garlic and slice the mushrooms.
Gather the rest of the ingredients together by the stove.
Add tofu (or chicken or shrimp) and brown all sides flipping and turning until most sides are golden and crispy about 5-6 minutes. If it is sticking, make sure pan is well oiled, and let it develop a little golden crust before flipping. When it gets this “crust” it will naturally release itself from the pan- if it’s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.
Add a little more coconut oil to the wok and heat. When hot, add shallot and garlic, stirring constantly until golden and fragrant, about 2 minutes. Add sliced shiitake mushrooms. Continue cooking turning heat to medium, stirring often until tender. Add dried chillies and optional nuts. Saute 1 minute.
Add vinegar, soy and water. Stir. Using tongs, add the steamed broccolini and toss to coat. Add tofu, give a few stirs, coating all. Taste for salt, add more if necessary. Divide among two bowls.