Vegan Scallops And Broccoli Stir-Fry Recipe

About this recipe

A plant-based twist on a classic stir-fry, featuring tender mushrooms, crisp broccoli, and savory tofu scallops in a flavorful soy-based sauce. Perfect for a satisfying dinner solution.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 100 G Jumbo Garlic 100g
• 450G Pack'D Organic Broccoli Florets
• 560G Yorkshire Provender Rustic Vegetable Broth With Lentils Kale & Quinoa
• 500G White Pearl Italian Pudding Rice 500g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 250Ml Ktc Coconut Oil 250ml
• 400 g Manning Impex Frozen Tempeh 400G
• 500 G Brown & Polson Cornflour
• - Kikkoman Traditionally Brewed Marudaizu Shoyu Soy Sauce 1L

Instructions

1. 1. In a small bowl, mix 3 tablespoons of cornstarch with 1/4 cup of water to create a slurry and set aside.
2. 2. Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add 8 oz of sliced mushrooms and 1 minced clove of garlic. Sauté for 3-4 minutes until the mushrooms are tender and fragrant.
3. 3. Add 1 lb of tofu scallops (prepared by slicing firm tofu into scallop-sized rounds) to the skillet. Cook for 3 minutes, flipping halfway through, until lightly browned.
4. 4. Add 2 cups of broccoli florets to the skillet and stir-fry for another 3 minutes until the broccoli is bright green and slightly tender.
5. 5. Pour in 1 can (about 1 1/2 cups) of vegetable broth and 3 teaspoons of soy sauce. Stir well and bring the mixture to a boil.
6. 6. Lower the heat to medium-low, add the cornstarch slurry, and stir continuously until the sauce thickens, about 2 minutes.
7. 7. Cover the skillet and cook for an additional 2 minutes, or until the broccoli is crisp-tender. Serve hot over steamed rice.