Basil-Tofu Stirfry

• Stirfry
• 1 pound extra firm tofu, marinated in a diluted soy/tamari sauce
• nori seaweed sheets
• 1 cup shitake mushrooms, sliced
• 2 cups broccoli
• 1 red pepper, into strips
• Brown Rice (already prepared)
• Sesame oil
• Olive or Canola oil
• Sauce
• 2 cloves minced garlic
• 2 teaspoons minced ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cumin seeds
• 2 shallots
• 1 cup basil
• 2 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• up to a cup of vegetable broth

1. For the tofu
2. Cut tofu into inch cubes, and cut the nori into inch strips, and long enough to wrap entirely around a cube of tofu. Wrap each tofu cube with one strip of nori (the moisture from the tofu will hold the nori), and set aside.
3. Fry the tofu in a flat-bottomed, nonstick pan until all sides are browned. Set aside.
4. For the stirfry
5. (Steam or microwave the broccoli briefly before stirfrying.)
6. Stirfry each ingredient separately in a well-oiled, hot wok (broccoli, bell pepper and shitake mushrooms) and put into a covered bowl when done.
7. After all the vegetables are done, put a good amount of oil in the wok (mostly sesame) and fry the garlic, ginger, flakes, cumin seeds and shallots until golden (a few minutes). Add the basil, soy sauce and lemon juice, and continue to cook for another minute. Add enough vegetable broth to make enough sauce for the entire dish (rice included). Cook until hot, and then turn off heat.
8. Add the tofu cubes to the vegetable mixture, and pour the sauce over. Serve over rice.

stirfry, tamari sauce, shitake mushrooms, broccoli, red pepper, brown rice, sesame oil, olive, sauce, garlic, ginger, ubc, cumin seeds, shallots, basil, soy sauce, lemon juice, vegetable broth

Taken from www.epicurious.com/recipes/member/views/basil-tofu-stirfry-1202384 (may not work)