If you follow me on Instagram you know I love buying my mushrooms from the farmer's market. Each week I come home with an assortment of fancy foraged mushrooms. For this recipe I used some of the enoki mushrooms I got at the market. They're meaty, mushroomy, and tender. Use enoki if you can find them, or replace with your favorite mushroom. Any will do: shiitake, oyster, baby bella, portabella, maitake, etc... Also, feel free to add more veggies or swap out what I used for what you've got. This is a flexi recipe :)
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Main Course
Servings: 4
Author: Jenné
Ingredients
1lbbroccoliniroughly chopped
1red bell peppersliced
10ozmushroomssliced if necessary
2tspextra virgin olive oil
1package firm or extra firm tofupressed and cut into squares or triangles and thinly sliced
Maple Teriyaki Sauce
1½tbspminced fresh ginger
3clovesof garlicminced
½cupsoy sauce
3tablespoonsrice vinegar
1teaspoontoasted sesame oil
2tbspmaple syrup
2tbspcoconut sugar or brown sugar
⅓cupwater
1tablespoonof arrowroot powder or cornstarch
Instructions
Preheat oven to 375°.
Place the broccolini, peppers, and mushrooms onto a baking sheet, and toss with the olive oil.
Add the tofu to the mix and spread evenly onto the baking sheet.
Combine the ingredients for the maple teriyaki sauce in a small mixing bowl (being careful to break up any clumps from the arrowroot powder), then pour over the veggies and tofu.