A classic Asian dish that can be easily elevated with some bits of jalapeño pepper. Enjoy with a side of rice and fried tofu.
- 1 small onion, julianned
- 4 to 6 green onions, chopped (optional)
- 1 small red bell pepper, julianned
- 1 small green bell pepper, julianned
- 1 cup of frozen or fresh corn kernels
- 2 cups of broccoli florets
- 1 jalapeño pepper, finely chopped (optional)
- 1 package of firm tofu
- Corn starch, enough to cover the tofu
- 2 tbsp. olive oil
- Canola oil enough to fry the tofu
For the sauce:
- 1/4 cup of soy sauce
- 2 tbsp. sugar (can substitute for honey or maple syrup)
- 2 tbsp. vegetable broth mix or chicken broth
- 2 tbsp. sesame oil
- 1 tsp. dijon mustard (optional)
- 2 tsp. cornstarch
In a sauce pan put the broccoli florets and cover with enough water. Cook until broccoli is tender for approximately 15 to 20 minutes.
While the broccoli is cooking start frying the onion, peppers, corn kernels and mushrooms with 2 tbsp. of olive oil in a wok at medium heat. Add the broccoli and sauce. Continue frying until juice evaporates.
For the tofu:
Divide in large cubes. In a shallow dish add corn starch, salt and pepper and mix. Cover the tofu on all sides. In a skillet at medium temperature fry each cube with enough canola oil until golden brown. Transfer to a plate with paper towels.
Serve the tofu on top of the vegetables. Garnish with sesame seeds.