azabufoods

Prep Time: 5 minutes

Cook Time: 12-15 minutes

Total Time: 20 minutes

2 tablespoons avocado oil or other high-heat neutral oil

1 cup extra-firm tofu, pressed and cubed

2 cups broccoli florets

1 large carrot, peeled and sliced

1 red bell pepper, chopped

1 cup snap peas or snow peas

½ cup baby corn, halved lengthwise

½ cup sliced shitake mushrooms

¼ cup diced onion (red or yellow)

2 garlic cloves, minced

1 tablespoon water

2 to 3 tablespoons Azabu Umami Everything - Spicy Umami Sauce, to taste

1 teaspoon sesame seeds (optional, for garnish)

1 green onion, thinly sliced (optional, for garnish)

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Heat oil in a large wok or skillet over medium-high heat.

Add tofu cubes and pan-fry for 5 to 7 minutes until golden on all sides. Remove and set aside.

In the same pan, add onions and garlic. Stir-fry for 30 seconds until fragrant.

Add carrots and mushrooms. Cook for 2 minutes.

Stir in broccoli, bell pepper, snap peas, and baby corn. Cook for another 3 to 4 minutes.

Add 1 tablespoon water, cover the pan, and steam the vegetables for 2 minutes to soften slightly.

Return the tofu to the pan. Pour in Azabu Umami Everything - Spicy Umami Sauce and toss everything well to coat. Cook for 2 more minutes.

Serve hot. Garnish with sesame seeds and green onion if using.

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FEATURED RECIPE