- fastingandfitnessu
Broccolini Mushroom Stir Fry | Dinner
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!

Ingredients
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)
1–2 tablespoons coconut oil or peanut oil
Salt and Pepper
4–5 chillies de Arbol (dried red chillies)
2 tablespoons- chopped peanuts or cashews (optional)
2 tablespoons sweetened black vinegar (or sub rice wine vinegar with a teaspoon honey or sugar if vegan)
2 tablespoons soy sauce (or GF Braggs liquid Amino Acids)
2 tablespoons water
Instructions
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Place broccolini in a steamer basket, inside a medium pot with 1-inch water. Bring to a boil. Cover, turn the heat down and simmer 5 minutes. Turn heat off. Uncover.
At the same time chop the shallots, garlic and slice the mushrooms.
Gather the rest of the ingredients together by the stove.
In a wok or cast-iron skillet, heat the coconut oil over medium-high heat. When hot, season the oil with a generous 5 finger pinch of salt and fresh cracked pepper.
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.
Garnish with Peanut Chili Crunch, crispy shallots, scallions or toasted sesame seeds.
Serve immediately.