Ingredients (serves 4):
- 1 medium broccoli head, broken into small florets
- 2 tablespoons oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon crushed ginger or chopped sushi ginger
- 1 package of fresh mushrooms (champignon, enoki or shiitake)
- 10.5 ounces (300 grams) firm tofu, cubed into 1/2-inch pieces
- 4 green onions, coarsely chopped
- 4 tablespoons soy sauce (can be gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon sushi vinegar or other mild vinegar
- 1/4 teaspoon chili flakes or Tabasco sauce, to taste
Instructions:
- Bring water to a boil in a pot, add salt and broccoli florets. Blanch the broccoli for about two minutes, depending on size. Stop cooking while the florets are still bright green. Drain and transfer to a bowl with ice water for a few minutes to halt cooking, then drain again.
- Heat the oil in a wok or large skillet. Add garlic and ginger, stirring.
- Add the broccoli and mushrooms, stir-frying for about three minutes until evenly coated.
- Add tofu cubes and stir-fry for an additional two minutes.
- Add the remaining ingredients, stir, and cook until evenly coated and the liquid is reduced. Taste, adjust seasoning if necessary, and remove from heat.