Broccoli Tofu Stir-Fry

 I made this stir-fry between Christmas and New Years. I had some broccoli and other veggies that needed to be used. This was delicious over wild rice. Be sure you get the rice going early (follow the package directions for whatever type of rice you use.)

• 1 package extra-firm tofu, pressed and cubed
• 6 cloves garlic, minced
• 1/4 cup finely chopped fresh ginger
• 2-3 cups fresh broccoli florets
• 1 small sweet onion, cubed
• 3/4 of red bell pepper, cubed
• 4 ounces baby bella mushrooms, sliced

Sauce:

• 1/3 cup peanut butter
• 2 tablespoons gochujang
• 1 tablespoon mirin
• 3 tablespoons Hoisin Sauce

Preheat convection oven to 350F and cook the tofu for about 18 minutes. I use a copper pan that makes the convection oven work like an air-fryer. The wire rack sets on a pan so that air can circulate all around the food.

While the tofu cooks make the sauce.

Heat 1/4 cup water in a deep skillet. Add all the veggies and cook covered 10 minutes or so. I like my broccoli to not be limp. So, cook to your liking. Stir occasionally.

Add the sauce to the veggies and give it a good stir. Be sure everything is coated in this delicious sauce.

Once the rice is cooked, let it sit for 5-10 minutes and fluff with a fork.

Make your bowl. Start with rice and then top with the veggies and sauce mixture.

Enjoy!!!