Sweet Ginger Broccoli Mushroom Stir-Fry

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 head broccoli, cut into bite-sized florets
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp brown sugar
• 1 tbsp Salted Perfection Sweet Ginger Finishing Salt
• 2 cups cooked white rice

Instructions

1. Press that tofu! Get the moisture out so it crisps up nice.
2. Cube the tofu and toss it in the cornstarch. Coat every side evenly.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Get it hot!
4. Add the tofu to the pan. Cook it until it is golden and crispy on all sides. Remove it and set it aside. You are crushing it!
5. Add the remaining 1 tablespoon of oil to the same pan. Throw in the mushrooms and broccoli.
6. Stir-fry the veggies for 4 to 5 minutes. Keep them moving! We want tender-crisp broccoli, not mush.
7. Add the minced garlic. Cook for 30 seconds just until fragrant.
8. Whisk the soy sauce, rice vinegar, sesame oil, brown sugar, and Salted Perfection Sweet Ginger Finishing Salt in a small bowl.
9. Pour that sauce into the pan and add the crispy tofu back in.
10. Toss everything together vigorously until the sauce thickens and coats the food. Look at that shine!
11. Serve immediately over the cooked rice. DUNZO!