Vegan Ginger Tofu (Pad Khing)

Ingredients 

Sauce

- 2 tbsp (30 ml) tamari
- 2 tbsp (30 ml) mushroom stir-fry sauce
- 2 tbsp (28 g) brown sugar
- 1 tsp soybean paste (Taojeaw or Miso Paste)

Stir Fry
- 8 tbsp (120 ml) vegetable oil, divided
- block of firm tofu (228 g), cubed

- 1 tbsp minced garlic
- 1/2 yellow onion
- 1/2 red capsicum, cut into chunks
- 1/2 green capsicum, cut into chucks
- 1 cup (128 g) sliced carrot
- 8 button mushrooms, halved
- 2 tablespoons (30 ml) vegetable broth
- 2 green onions, sliced
- 1 cup (101 g) sliced celery
- 1/4 cup (24 g) finely sliced ginger
- Steamed jasmine rice, for serving


Instructions
To make the sauce, combine the tamari, mushroom stir-fry sauce, brown sugar and soybean paste in a small bowl and mix until well combined and the sugar has dissolved.

Heat 6 tablespoons (90 ml) of the oil in a pan over medium heat. Add the tofu and fry for 3 minutes on each side until all the sides are lightly browned. Remove from the pan and drain well.

Heat the remaining 2 tablespoons (30 ml) of oil in the pan over medium heat.

Add the garlic and fry until golden brown, about 10 seconds, then add the yellow onion, red and green bell peppers, carrot, mushrooms and vegetable broth and cook, stirring, until well combined and the vegetables have softened, about 1 minute.

Add the fried tofu, green onions, celery and ginger, season with the sauce mixture and stir for 30 seconds to heat through.

Serve with steamed jasmine rice.