Ever feel you get stuck waaaaay too often somewhere between good-for-you and tastes-so-good? It can be a common problem when cooking vegetarian or vegan. Even if you are not a fan of meat or its taste, you are missing out on umami, that savory flavor that comes most often from protein. And if you do want to go that extra mile to add bold and big flavors to those meals, it likely involves another 5 – 7 ingredients and a good bit of chopping. Argh!!!!! But wait! That way of life is over. Enter oo’mämē Chile Infusion! We have mastered shortening the cooking time, and we are passing that savings on to you.
This simple dish of tofu and broccoli on a bed of brown rice can be whatever you want, as long as that is not dull. We bring you sass in spades. Using some hard to source ingredients that number into the realm of 10 or more, we have created the perfect one-stop-shop for taking you to Flavor Town USA. Sauté the tofu and broccoli or other vegetables in some of the oo’mämē oil and then spoon some of the crunchy flavor-riot from the bottom of the jar. Yes, sir!! Now we are talking. Feel free to chef it up as you like – add seeds or nuts, other veggies, even chicken and more, if that’s the way you roll. We just want you to know all flavor is brought to you by oo’mämē so don’t you worry ‘bout a thing.
Chinese oo’mämē + Vegan Stir-fry
oo’mämē Chinese Chile Infusion
Extra-firm tofu, pressed and cubed
Broccoli, cut into florets
Prepared rice, brown, white or wild rice mix
Suggested garnishes: Sliced scallions and cilantro leaves
Press extra firm tofu for 30 minutes between two plates, weighted, to extract excess water. Cut into cubes.
Heat a tablespoon of oo’mämē oil, along with some crunchy bits, in a large sauté pan over medium-high heat. Add tofu cubes to the pan, being careful not to overcrowd, and sauté until golden brown 1 – 2 minutes, per side about 10 – 12 minutes total.
Once all sides are browned, stir in some more crunchy bits from the oo’mämē jar. Once heated through, transfer to a plate and set aside.
Add broccoli to the pan, adding additional oil if needed. Once broccoli is crisp-tender, add the tofu back to the pan and heat through.
Serve on a bed of rice, garnished with scallions and cilantro.