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VEGAN MOOGOOGUYPAN

VEGAN MOOGOOGUYPAN

This stir-fry cooks quickly, so have everything chopped and ready before you begin cooking. Serve with steamed white rice

Glaze

  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • ¼ cups parve chicken broth or vegetable broth

Sauce

  • 2 tablespoon soy sauce
  • 1 cup parve chicken broth or vegetable broth
  • 2 tablespoons hoisin sauce
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon cornstarch

Aromatics

  • 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
  • 4 teaspoons minced fresh ginger

Vegetables

  • 4 tablespoons vegetable oil
  • 1 container (400g) extra-firm tofu, cut into 24 triangles
  • 1/2 cup cornstarch
  • 2 cups (1 medium) cauliflower, cut into small florets
  • ½ cup parve chicken broth or vegetable broth
  • 1 cup sugar snap peas
  • 2 courgettes (zucchini), sliced
  • 1 pound bok choy, leaves and stems separated (stems cut into ¼ inch strips, leaves sliced into 1 inch strips)

Whisk glaze ingredients in a small bowl.
Whisk sauce ingredients in a separate small bowl.
In a third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil.
Set bowls aside.

Heat 3 tablespoons vegetable oil in a 12-inch nonstick skillet over medium-high heat until shimmering. While oil is heating, sprinkle cornstarch evenly into a baking dish. Place tofu on top of cornstarch and turn with fingers until evenly coated. When the skillet is hot, add tofu in a single layer and cook until golden brown, 4 to 6 minutes. Turn tofu with tongs and cook until the second side is browned, 4 to 6 minutes more. Add glaze ingredients and cook, stirring, until glaze is thick and tofu is coated, 1 to 2 minutes. Transfer tofu to plate;

Heat 1 teaspoon vegetable oil in a now-empty skillet over medium-high heat until beginning to smoke. Add cauliflower and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until cauliflower is just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds.

Add sugar snap peas, courgettes (zucchini) and bok choy stems and cook, stirring occasionally, until beginning to brown and soften 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.

Return the tofu with the sauce to the pan. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to a serving platter, and serve immediately.