At least once a week I will make this tofu yakisoba, because it is so delicious and easy to make. It is one of my favorite dishes right now. We'll gobble it down from a large bowl with chopsticks, and Sebastian will grab handfuls with his hands, half ending up on the floor.
makes 4 servings
recipe adapted from 101 Cookbooks
1 tbsp ginger, grated and squeezed
2 tbsp soy sauce
1 1/2 tbsp white wine
2 tsp maple syrup
2 small garlic cloves, crushed
10 ounces of tempeh, chopped into bite size pieces
2 tbsp olive oil
2 cups broccoli florets
1/2 small mango, sliced
4 cups rice, cooked
In a small bowl add the orange juice. Grate 1 tbsp of fresh ginger. Squeeze it between your hands live a sieve, allowing the juice to pour into the bowl. Add the soy sauce, wine, maple syrup, and garlic. Stir and set to the side.
In a frying pan or wok, heat the olive oil on medium, making sure the oil does not burn. Add the tempeh to the oil and fry for five minutes until golden. Turn the tempeh over and then continue to fry the other side for five minutes until golden.
Pour the orange juice mixture over the tempeh and simmer for 10 minutes, turning the tempeh once. Continue to simmer until the sauce forms a sticky glaze. Add the broccoli and mango to the tempeh. Place a lid on the wok and steam the broccoli until bright green and crunchy. Plate the stir fry over rice.