Made with our Vitamin D filled Mushroom SuperBlend, this sticky and sweet dish is bound to tickle your tastebuds and nourish your body this winter.
Ingredients
- 1/4 Cube Chopped Tofu
- Handful of Asparagus
- Handful of Broccoli
- 1 Red Pepper
- 1 tbsp Serving of Mushroom SuperBlend
- 2 tbsp Agave
- 3 tbsp Soy Sauce
- 1/2 tsp salt
- 1/2 tsp sesame seeds
- Small Bowl of Corn Starch
- Oil for cooking
Method
- Strain the tofu (to release the water) and then cut up into cubes
- Chop up the Asparagus, Peppers and Broccoli and fry on a low heat with oil
- Roll the Tofu in the corn starch until fully covered
- Add oil to another frying pan and fry the tofu on all sides on a medium heat until golden
- Add the Soy Sauce first and stir in with the tofu
- Add a small amount of Mushroom SuperBlend while continue stirring, and then add a small amount of Agave while stirring to avoid clumping
- Repeat until you have used up all of the Mushroom SuperBlend and Agave syrup - You should have a thick but smooth sticky sauce in the pan
- Take the Asparagus, Peppers and Broccoli off of the heat and put on plate.
- Once the Mushroom SuperBlend, Agave and Soy Sauce have combined and covered the tofu, take the tofu and place it on the plate
- Pour the remaining of the sauce over the vegetables (Note: We recommend adding the sauce quickly after taking off of the heat to avoid it sticking to the pan)
- Sprinkle with Sesame seeds to finish the dish
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