Stir-fries are some of my favorite dishes for a couple reasons. Well first, they’re relatively easy and don’t take much time to make. Second, they’re loaded with fresh veggies and pretty forgiving when it comes to measuring ingredients.
Though the previous dishes turned out great, I have always struggled getting the flavors just right, as fish sauce and oyster sauce are traditionally key flavors in those dishes.
Recently, I discovered vegan fish sauce at Asian super markets and online. It’s seriously a game changer and really enhances the flavors in this dish!
I usually stick to low-oil when making tofu, but I was going for a restaurant-style recipe that I know could please non-vegans as well. I fried the tofu in sesame oil till golden with crispy edges and it tasted incredible. When paired with the sauce, I think even you tofu-haters would approve. 😉
As for the sauce, it’s is a simple, yet incredibly flavorful! All it is, is a mix of vegan fish sauce, water, brown sugar, sriracha, and soy sauce.
I personally loved how this dish turned out and got some great feedback as well. It’s an all-around delicious, flavorful meal to satisfy vegans, non-vegans, and gluten-free eater alike. Another plus? It takes just 30 minutes to prepare!
If you try the recipe, I would love to know what you think! Feel free to leave a comment, rate the recipe, or tag your photo @wholesomesoybean on Instagram so I can see.
Happy cooking, friends!! xx
- 16 oz block firm tofu, sliced in
- 3-4 tbsp sesame oil
- 6 tbsp brown sugar
- ¼ water
- ¼ sweet chili sauce
- 3 tbsp vegan “fish” sauce
- 2 tsp soy sauce
- 2 tsp sriracha
- 1 tbsp sesame oil
- 7 cups broccoli, roughly sliced (about 2 heads)
- 6 cloves garlic, minced
- Top top:
- Sesame seeds
- Chopped cashews
- Lime juice
- Sliced green onion
- For serving: 3-4 cups cooked jasmine rice
- Heat sesame 3 tbsp oil in large wok. Once very hot, add sliced tofu and fry 4-5 minutes on each side, or until golden and crispy. Add more oil if needed. When done, transfer to a plate and set aside.
- Meanwhile, mix together sauce ingredients in a small bowl or mug.
- Heat 1 tbsp sesame oil in empty wok and add minced garlic and cook while stirring on low heat for one minute. Then, raise heat to medium, and broccoli. Cover for 6 minutes or until fork tender.
- Add sauce and tofu and heat an additional 2-3 minutes before serving. Enjoy immediately with fresh rice or store in airtight container for 2-3 days. Top with sesame seeds, chopped cashews, green onion, lime juice and/or extra sriracha.