Ingredients

The following ingredients have 4 Servings
  • 8 ounces broccolini (or broccoli)
  • 8-10 ounces tofu- patted dry, cubed ( or chicken or shrimp)
  • 1 fat shallot- thinly sliced
  • 5 garlic cloves- rough chopped
  • 8 ounces shiitake mushrooms, stems removed, sliced (or use button or cremini)
  • 1-2 tablespoons coconut oil or peanut oil
  • Salt and Pepper
  • 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 if vegan)
  • 2 tablespoons soy sauce (or GF Braggs liquid Amino Acids)
  • 2 tablespoons water

Instruction

  • 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.
  • At the same time chop the shallots, garlic and slice the mushrooms.
  • Gather the rest of the ingredients together by the stove.
  • 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 brown 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 it’s sticking, you may be flipping it prematurely. Set the tofu (or chicken or shrimp) aside.
  • 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.
  • 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 Peanut Chili Crunch,  crispy shallots, scallions or toasted sesame seeds.
  • Serve immediately.