Sexy Chinese: Vegan and Gluten-Free

Wondering why this is called Sexy Chinese? Here’s the story behind it:

When my husband first made this brown sauce for an at-home Chinese dish, I looooooooved it. I couldn’t get enough, and I showed him that I appreciated his efforts in the kitchen. You know what I mean? You know…blush…

So, we started calling it Sexy Chinese and the name stuck.

Ingredients:

1 pound extra firm tofu, drained and pressed

1 teaspoon red pepper flakes

2 cups Imagine no-chicken stock

7 tablespoons soy sauce {gluten-free!}

2 cups brown rice, cooked to package directions (substitute stock for water)

3 garlic cloves, minced

2 tablespoons cornstarch

3 tablespoons brown sugar

2 cups broccoli

3 handfuls mung bean or soy bean sprouts

3 tablespoons peanut or vegetable oil

Sesame seeds

Directions:

1. Cut the tofu into bite sized pieces and place in a small bowl.

2. Marinate the tofu in ½ cup no-chicken stock, red pepper flakes and 3 tablespoons soy sauce for at least 30 minutes in the fridge.  Make sure to toss occasionally.

For the sauce:

1. Combine 1 cup no-chicken stock, garlic, brown sugar and the remaining soy sauce in a medium saucepan. Simmer on medium heat for about 15-20 minutes.

2. In a small bowl, whisk the remaining stock and cornstarch. This will keep the cornstarch from clumping. Add the stock/cornstarch mixture to the saucepan and increase the heat to high. Whisk constantly until the sauce is boiling and thick, and reduce heat to simmer.

To prepare:

1. Heat the oil in a wok on high heat.

2. Add the marinated tofu and cook until the tofu is browned on all sides. Remove the tofu from the wok.

2. Add the broccoli and cook until almost done.

3. Reduce the heat to medium and add the sprouts, tofu and sauce and cook about 10 minutes. Serve over cooked rice or noodles.

4. Add raw sprouts and sesame seeks for garnish.