Hoisin Tofu—REAL-TIME COOKING! Easy Vegan Recipe

hoisin sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade hoisin sauce

Low-sodium soy sauce reduces sodium while maintaining flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers a different texture and flavor, while chickpeas are budget-friendly.

Start by lighting a cast iron pan and getting it very hot.

Add one package of tender stem broccoli to a bowl.

Coat the broccoli with a little oil, a pinch of granulated garlic, a pinch of granulated onion, a pinch of salt (about 1/4 teaspoon), and a pinch of black pepper. Stir to coat.

Prepare a baking sheet lined with parchment paper and lay out the seasoned broccoli neatly.

Cut one block of extra firm tofu in half, then in half again, and then into thirds to create large cubes.

Add the tofu cubes to the bowl with the broccoli and coat with a little oil and the pork seasoning (about 1 tablespoon).

Add oil to the hot cast iron pan and sear the tofu cubes, ensuring they are in the hot spots of the pan.

Wait for the tofu to sear, flipping them to get color on both sides.

Add the broccoli to the pan with the tofu to cook together.

Pour hoisin sauce into a bowl and add the tofu cubes to it, stirring to coat them in the sauce.

Add spinach and chickpeas to the mixture in the pan and stir to combine, allowing the spinach to wilt slightly.

Return the mixture to the pan to finish cooking, ensuring everything is heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens