Tofu & Veg Stir Fry with Umami Sauce
Recipe By: Norie Mori
200-250g extra hard tofu, sliced into bite sized pieces
1-2 tbsp Spiral Umami Black Garlic Sauce in Original (for marinade)
1/4 cups Casalare Not So Plain Flour (to coat the tofu)
1 onion, thinly sliced
½ red capsicum, sliced into bite sized pieces
1 bunch of broccolini, sliced into bite sized pieces
1 medium zucchini, sliced into bite sized pieces
5-6 button mushrooms, cut in halves
4 tbsp Spiral Sunflower Oil (divided)
1 tbsp Spiral Japanese Sesame Oil
1 tbsp Spiral Minced Garlic
2 tbsp Spiral Organic Tamari Furikake
4 cups cooked rice
Marinate the tofu slices with 1-2 tbsp of the umami sauce for about 10-15 minutes. In a bowl, lightly coat the tofu with the flour then cook on a high heat with some sunflower oil until golden brown on both sides. Once cooked, remove the tofu and pop onto some paper towel and set aside.
Mix the sauce ingredients together in a small bowl.
In the same frying pan, add 1 tbsp of sunflower oil, 1 tbsp of sesame oil, minced garlic, onion, capsicum, broccolini and stir fry on a high heat for 1-2 minutes. Add in the zucchini and mushrooms. When the broccolini is still firm, add 1-2 tbsp of water and continue stir frying until the vegetables are cooked but still crunchy.
Move the vegetables to the side of the frying pan and make space in the centre to pour in the sauce mixture. Combine the vegetables and tofu, and stir quickly to coat with the sauce.
Sprinkle some furikake and serve warm with cooked rice.