Glazed tofu scramble (vegan & gluten-free)

Name: Glazed tofu scramble (vegan & gluten-free)
Cuisine: American
Ingredients: 1 medium firm tofu (19OZ); 1 packet mushrooms (250 grams); 3 chopped carrots; 2 tsp finely chopped ginger; 1 cup chopped leek; Chopped scallions; 1 tbsp sesame oil; 1/4 cup toasted pecans; For the glazed:; 1 tbsp sesame oil; 3 tbsp soy sauce; 1 1/2 tbsp brown sugar; 2 tbsp corn starch; 1 tbsp water; 1 tbsp minced ginger; 1 clove minced garlic

Dana @bedouinangel

kuwait

Sweet & savory tofu with veggies & toasted pecans!

Dana @bedouinangel

kuwait

Sweet & savory tofu with veggies & toasted pecans!

Saved

Ingredients

1medium firm tofu (19OZ)
1 packetmushrooms (250 grams)
3chopped carrots
2 tspfinely chopped ginger
1 cupchopped leek
Chopped scallions
1 tbspsesame oil
1/4 cuptoasted pecans
For the glazed:
1 tbspsesame oil
3 tbspsoy sauce
1 1/2 tbspbrown sugar
2 tbspcorn starch
1 tbspwater
1 tbspminced ginger
1 cloveminced garlic

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Steps

1

To prepare the tofu, drain the excess water, and squeeze dry it with a towel or paper tissues, and leave it in the fridge for a couple of hours before making the recipe (or even overnight).
2

Heat sesame oil on a nonstick pan, crumble tofu and cook for 5 minutes, followed by mushrooms for a few minutes, and lastly the rest of the veggies, and cook for 15 stirring every now, and then until everything is well cooked.
3

While that's cooking, prepare the glaze by mixing the water and cornstarch well first without leaving any lumps, then the rest of the glaze's ingredients.
4

Add the glaze as a last step, and stir to coat everything.
5

Serve warm on rice, with lettuce wraps, top of salad, or as a side dish.