Teriyaki Tofu with Mushrooms, Baby Broccoli and Rice Vermicelli
Teriyaki Tofu with Mushrooms, Baby Broccoli and Rice Vermicelli
Ingredients
- 1 cup (250 ml) water
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) maple syrup
- 1 tbsp cornstarch
- 1 tbsp (15 ml) rice vinegar
- 1 tbsp fresh ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1 lb (450 g) firm tofu, cut into ½-inch (1 cm) slices, then into triangles
- 2 tbsp (30 ml) vegetable oil
- ½ lb (225 g) cremini or white mushrooms, quartered
- ½ lb (225 g) baby broccoli (about 1 bunch), trimmed
- 5 oz (140 g) rice vermicelli
Instructions
- In a pot off the heat, whisk together all of the ingredients. Bring to a boil. Simmer for 2 minutes.
Teriyaki Tofu with Mushrooms, Baby Broccoli and Rice Vermicelli