Tofu, broccoli, shrimp stir-fry


This was an especially lovely stir fry with a nice colour contrast of tofu, broccoli, and shrimp. Firm tofu was used here, as silken breaks apart too easily. The fresh broccoli was especially tasty; it’s much better than frozen despite the mess the florets tend to make. The stir fry seasoning was very simple:a few tbsps of chicken broth, potato starch (1 tbsp dissolved in 1 tbsp water), and salt & pepper to taste.

Comme d’habitude, we also had miso soup (with more tofu and green onions).


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