Serves 4

Cooking time: 20 minutes

What you need: 

• Vegetable oil
• 1 box of extra firm tofu, pressed and cut into bite sized cubes
• Salt
• 3-4 scallions, thinly sliced, divided
• 2 cups of Brussels sprouts, trimmed and quartered
• ½ head of broccoli, cut into bite sized florets and blanched
• 1 (1’’) piece of ginger, finely grated
• 1 pouch of Haven’s Kitchen Tangy BBQ sauce
• Toasted sesame oil
• 1 Tbsp toasted sesame seeds

  How to make it:

1. Heat a glug of oil in a large non-stick skillet over medium-high heat and add the tofu along with a pinch of salt. Let the bottom of the tofu sear, so it doesn’t stick when you flip it. Continue to sear and flip until the tofu is browned all over. Remove to a plate and set it aside
2. In the same pan, wipe any excess liquid and then heat another glug of oil. Add half of your scallions and the Brussels sprouts, and cook on high heat until the sprouts are golden brown. Add in the broccoli and continue cooking the vegetables till they are cooked through and crisping
3. Push the vegetables to the edge of the pan, and add another drizzle of oil, then grate the ginger into the oil and stir the vegetables to combine
4. Squeeze In ½ a pouch of the Tangy BBQ sauce and about 1 Tbsp sesame oil and mix well before adding in in the reserved tofu and another ¼ pouch of the Tangy BBQ to make sure all the vegetables and tofu are evenly coated with the sauce
5. Garnish with the scallions and sesame seeds