1 pound extra firm tofu
1 tablespoon cooking oil
1 cup vegan “beef” flavored broth
2 celery ribs, chopped
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 - 14.5 ounce can diced tomatoes, undrained
1 large green pepper, julienned
1 medium onion, cut into thin wedges
1 cup sliced fresh mushrooms (I used baby portabello)
2 tablespoons cornstarch
3/4 cup cold water
1) Cut tofu into long strips. Press the moisture out of the tofu strips using paper towels and kitchen towels. Place strips in a single layer on a cookie sheet and freeze. This freezing process will give the tofu a more meaty texture once cooked and can be done well in advanced and stored in the freezer. The color of the tofu may change when frozen...no worries.
2) Heat oil in a large skillet and brown the defrosted tofu over medium-high heat until nicely browned. Add onions peppers, and celery to the skillet and sauté until veggies are tender. Add more cooking oil as needed. Add garlic and ginger and continue to sauté for 2 minutes.Add broth, soy sauce, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 10 minutes.
3) Add tomatoes and bring to a boil. Add mushrooms, reduce heat, cover and simmer for 5 minutes.
4) Combine cornstarch and water until smooth and add to pan. Bring to a boil and stir for 2 minutes to thicken sauce.
Serve over rice or with potatoes.
Source of recipe: I took a typical pepper steak and made it vegan