– 8 ounces broccolini ( or broccoli)
– 1–2 tablespoons coconut oil or peanut oil.
– 8–10 ounces tofu- patted dry, cubed ( or chicken or shrimp)
– 1 shallot- diced
– 5 garlic cloves- rough chopped
– 8 ounces shiitake mushrooms, stems removed, sliced (or use button or cremini)
– 4–5 chilies de arbol (dried red chilies)
– 2 tablespoons- chopped peanuts or cashews (optional)
– 2 tablespoons sweetened black vinegar (or sub rice wine vinegar with a teaspoon honey or sugar)
– 2 tablespoons soy sauce (or GF Braggs liquid Amino Acids)
– 2 tablespoons water
– Garnish- crispy shallots, scallions, sesame seeds
– Feel free to add other veggies
1. Place broccolini in a steamer basket, inside a medium pot with 1 inch water. Bring to a boil. Cover, turn heat down and simmer 5 minutes. Turn heat off. Uncover.
2. At the same time chop the shallots, garlic and slice the mushrooms.
3. Gather the rest of the ingredients together by the stove.
4. 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 browning all sides flipping and turning until most sides 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 its sticking, you may be flipping it prematurely) Set the tofu ( or chicken or shrimp) aside.
5. 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 chilies and optional nuts. Saute 1 minute.
6. 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 crispy shallots, scallions or toasted sesame seeds. Serve immediately.
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