Broccoli, Mushroom & Tofu in Ginger Soy Sauce
20 button mushrooms, cut into bite sized pieces
1 head of broccoli, divided into florets, stem chopped finely
250g firm tofu, cut into 3 cm cubes
3 tbsp rice wine vinegar
1/2 cup soy sauce
3 tbsp cornflour
1/2 cup water
2 tbsp raw sugar
3 cups liquid vegetable stock
1 tbsp grated ginger
2 cups cooked brown rice
Mix the cornflour into half a cup of water to make a slurry. Pour the vegetable stock, soy sauce, rice wine vinegar, raw sugar and ginger into a hot wok. Add the broccoli stems, the mushrooms and the tofu pieces.
Bring to the boil, cook until the broccoli stems are softened, then add the broccoli florets. Once the florets are bright green and softened, add the cornflour slurry while stirring. Bring back to the boil to thicken.
Serve with brown rice.
Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:
-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.
Click the button below to gain download access.