This is actually an easy dish to make. It’s an excellent alternative to stir fry and super super simple. Serve with a side of brown rice and you have vegan filling meal the entire family will love.
Adapted from Pure Vegan by Jospeh Shuldiner
1 1/2 pounds carrots
1 3/4 pounds extra firm tofu, drained and pressed
3 ounces shiitake mushrooms stemmed
1/4 cup peanut oil
1/3 cup soy sauce
1 tbsp grated peeled fresh ginger
5 green onion thinly sliced
2 tbsp rice vinegar
2 tbsp toasted sesame oil
Set an oven rack 4-5 inches below the broiler and preheat the broiler. Prepare your tofu by removing from the package, place on a paper towel and drain it by adding something heavy to the tofu to press the liquid out. We used a plate on top with a weighted object on top of the plate.
Cut the carrots crosswise into long strips. These carrots I found this weekend, were so colorful and flavorful.
Once the tofu is drained, cut into 1 1/2 inch cubes.
Next, thinly slice the mushrooms. I love shiitake, they have a ton of benefits including strengthening the immune system, rich in iron and are packed with fiber.
In a large bowl, combine the peanut oil, soy sauce, ginger and sesame seed oil. Add the mushrooms and gently toss until evenly coated. Transfer to your baking sheet. Put the tofu in the bowl with the remaining marinade and tossto coat. Broil the mushrooms for 5-10 minutes until tender. Turn halfway through. Transfer the mushrooms to a bowl. cover adn keep warm.
Add the carrots to the bowl of tofu and toss to coat
Transfer carrots and tofu to the baking sheet. Broil 20-30 minutes until nicely browned. Turning as needed. Keep a close watch on this so that is doesn’t burn. When done, add the mushrooms, green onions, vinegar, dash of sesame oil and toss to coat.
Serve with side of rice! Top with more fresh green onions to garnish.