Made with our Vitamin D filled Mushroom SuperBlend, this sticky and sweet dish is bound to tickle your tastebuds and nourish your body this winter.
Ingredients
- 1/4 Cube Chopped Tofu
- Handful of Asparagus
- 1 Red Pepper
- Handful of Broccoli
- Small Bowl of Corn Starch
- 3 tbsp Soy Sauce
- 1 tbsp Naturya Mushroom SuperBlend
- 2 tbsp Agave Syrup
- 1/2 tsp Sesame Seeds
- 1/2 tsp Salt
- Oil for cooking
Method
- Strain the tofu (to release the water) and then cut up into cubes
- Chop up the asparagus, pepper and broccoli and fry on a low heat with oil
- Roll the tofu in the corn starch until fully covered
- Add oil to another frying pan and fry the tofu on all sides on a medium heat until golden
- Add the soy sauce and stir in with the tofu
- Add a small amount of Mushroom SuperBlend while continuing to stir, and then add a small amount of agave syrup while stirring to avoid clumping
- Repeat until you have used up all of the Mushroom SuperBlend and agave syrup - You should have a thick but smooth sticky sauce in the pan
- Take the asparagus, pepper and broccoli off of the heat and put on a plate
- Once the Mushroom SuperBlend, agave and soy sauce have combined and covered the tofu, take the tofu and place it on the plate
- Pour the remaining sauce over the vegetables (Note: We recommend adding the sauce quickly after taking off of the heat to avoid it sticking to the pan)
- Sprinkle with sesame seeds to finish the dish
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