There’s this place in downtown Ann Arbor that we often go to for quick stir-fry called BD’s Mongolian BBQ. I’m totally not a vegetarian but I always seem to crave a veggie-exclusive bowl, filled to the brim with broccoli and cauliflower and little cubes of tofu balanced on top. The sauce is always sweet and spicy with lots of peanut butter, garlic-chili and a heavy hand of cilantro and scallions. It’s so delicious I can never stop stuffing my face with it.
Here’s my little rendition of that stir-fry plus some added heat with the sriracha and a host of other crunchy veg to compliment. Really, really good. And you can even eat it cold, straight out of the bowl from the fridge at 10 pm. Or so I’ve heard…
P.S. I’m ready for fall. Heat in your mouth = good. Heat in your eyeballs = not so good.
Cauliflower and broccoli stir-fry with tofu + sriracha-spiked peanut sauce
Makes enough for about 2 peeps
1/2 cup teriyaki sauce
1/2 cup coconut milk
1 1/2 tablespoons sriracha sauce
1 1/2 tablespoons peanut butter
2 fat garlic cloves, minced
1/2 teaspoon dried coriander
S + P
2 tablespoons peanut, coconut, or canola oil
1 cup broccoli florets, cut into small-ish shapes
1 cup cauliflower florets, ditto
1 cup cubed extra firm tofu
1/2 cup roughly chopped baby corn
1/3 cup bamboo shoots
1/3 cup water chestnuts
3 big handfuls bean sprouts
Make the sauce. In a small measuring cup, dump in the teriyaki sauce, coconut milk, sriracha sauce, peanut butter, garlic, dried coriander, and salt and pepper and whisk together. Give it a taste and add more stuff if you want. Set it next to the stove.
Grab the biggest saute pan or wok you have, drizzle in the oil and crank the heat up to high. Let it get super hot and then toss in the cauliflower, broccoli, tofu, baby corn, bamboo shoots, water chestnuts, and bean sprouts. Leave them be for a minute and then (if you’ve got mad skillz) toss the veggies up and around with the pan or stir them with a spoon. Ideally you want things to get golden and blistered with enough crunchy bits but not drying the heck out of them. About 5-7 minutes will do the trick. Crack the eggs right into the pan and quickly scramble them with the spoon, a minute or so. Pour the sauce over the veggies and toss together quickly, letting it bubble for a few seconds and then taking it off the heat.
Serve with freshly cut cilantro leaves, more sriracha sauce, and a side of brown rice or tortillas. But I just eat it plain because I like to have my mouth on fire.