GF Tofu Puffs in Lemongrass 5 Spice Chinese BBQ Sauce with Sautéed Vegetables

Good morning beautiful people!
As promised I am posting the delectable recipe to accompany the sauce I posted earlier this week. This is such a delicious powerhouse of flavours, a perfect vegan and gluten-free dish. It gets the tasty yummies from this glorious sauce, which has a sweet and salty BBQ fullness:
You're going to need the recipe for this sauce before you can begin, which works in 3 steps. Seems complicated but it's not, if you want full flavour, you're going to need to do this right. Link is here:

Make your favourite rice in advance, I like white or brown Jasmine rice. This is going to be a requested dish in your home, have fun testing it out for Valentine's day!

GF Tofu Puffs in Lemongrass 5 Spice Chinese BBQ Sauce with Sautéed Vegetables
(You must have all ingredients prepared and move quickly when cooking because it does not take long to cook and the puffs cool quickly, so they must be served as soon as they and the vegetables are done.)

4 Tbsp sesame oil (not toasted)
1/4 tsp toasted sesame oil
1 1/2 pkgs. Tofu puffs aka fried tofu
1 large red pepper, diced
1 large onion, diced
2 cloves garlic, one thinly sliced and one crushed in garlic crusher
1/3-1/2 Cup Chinese BBQ sauce
1-2 Tbsp tapioca starch mixed with just enough water to make a thick paste
8 leaves Chinese cabbage
1 Cup broccoli florets
6 Shiitake mushrooms sliced
1 small knob fresh ginger cut into slivers
1 vegetable stock cube
3 Tbsp soy sauce
1 Tbsp tapioca starch mixed with 2 tsp water
3 stalks scallion ( green spring onion) slivered thinly on an angle
3 tsp sesame seeds of choice ( I like black, as it is more striking)

This is what the tofu puffs look like, I got them at my local Asian markets.

Method for Tofu Puffs:
- In a wok or pan heat 2 Tbsp sesame oil (not toasted) sauté half of diced onion, keeping other half aside for vegetables.
- Add red peppers, ginger, sliced garlic (not crushed clove, it's for vegetables) and sautéed one minute.
- Add tofu and sautéed one minute.
- Add sauce and stir through, cook for 1 minute and add 1-2 Tbsp tapioca starch slurry. ( not both, one is for vegetables) Cook for 1 minute until thick, remove from heat and keep covered. 

Method for Sautéed Vegetables:
- In a wok heat 2 Tbsp sesame oil and 1/4 tsp toasted sesame oil
-Add remaining onions and cook on high heat for 1 minute, add in other vegetables and stir well.
-Add garlic and stir through, cook for 30 seconds and add stock, then add soy sauce, stir through.
-Add tapioca slurry and cook until just thickened, serve with tofu and rice immediately.
-Sprinkle slivered green spring onion over all with sesame seeds sprinkled as well, just before serving.

Veg and tofu prepped and ready to grab as I cook. It's important to have it all at the ready before hand.
                                                       Tofu puff magic!

                                  I made sides of rice and sautéed vegetables. 

                                                     Pretty and waiting to be devoured!
                                         The tofu looks like this when you bite it!
                                        I made a variation with Chinese broccoli.
                                              The original is still deelish!
Who knew tofu could be this good? I did haha!
I hope this inspired you, trust me, the meat mouths are gonna love it! I feel this is a nice meal for two, it would be a pain-free way to have a vegetarian Valentine's with your special someone.
Leave your comments down below and let me know how this turns out for you.
God bless and don't forget to be fearless in the kitchen.
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