🥢Tofu broccoli ;
1 Cut atsuage or firm tofu (press and drain water), marinate with grated ginger, sake, soy sauce, and starch
2 Boil broccoli florets, and sliced stems for 1-2 minutes
3 Combine vegan oyster sauce, water, sake, cane sugar, and starch into a small bowl and stir to mix
4 Heat a wok on high, add canola oil and sesame oil, cook atsuage until it gets brown
5 Add broccoli, and sauce
6 Toss to combine until the sauce just thickens
🥢Sautéed tomato and tofu-egg;
1 Press firm tofu and drain water,
2 Heat sesame oil in a skillet, break tofu with spatula, sprinkle sea salt, nutritional yeast, Vegg or black salt, and turmeric, and set aside
3 In a same skillet, add little canola oil, sauté tomato until juice comes out, add tofu-egg, stir to mix gently
4 Adjust seasoning with salt and pepper