The secret to this recipe is double-frying the tofu cubes to give them an extra-crisp exterior. We've added a selection of saut?ed vegetables to the mix, but feel free to adapt the basic recipe to your tastes and preferences.
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|2 Tbs.vegetable oil; divided|
|15 oz.extra-firm tofu; drained and cut into 1/2-inch dice|
|2 tsp.low-sodium soy sauce; plus more to taste|
|2 cupssteamed broccoli|
|8 oz.Mushrooms; sliced|
|1 cupOnion; finely chopped|
|1 cupdiced yellow bell pepper|
|1 cupsliced yellow squash|
|1/2 cupshredded cabbage|
|1/2 cupgrated carrots|
|2 Tbs.nutritional yeast; or more to taste|
|2 cupscooked brown rice|
Golden Bowl Preparation
Heat 1 Tbs. oil in large nonstick skillet over high heat. Add tofu, and saute 10 to 15 minutes, tossing with spatula, until light golden brown all over. Sprinkle with soy sauce, and saute 2 to 3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry.
Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables. saute 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. saute a few seconds more. Remove from heat. Serve over brown rice.
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