- 1/2 cup Maple Barbecue Sauce (see Note)
- 14 ounces extra-firm tofu, preferably water-packed
- 4 teaspoons canola oil, divided
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced mushrooms
- 1 cup grated carrots
- Make Maple Barbecue Sauce.
- Drain and rinse tofu; pat dry. Cut into 1-inch cubes. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning from time to time, until browned on all sides, 5 to 7 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil to the pan. Add broccoli, cauliflower, mushrooms and carrots; cook, stirring often, until just tender, about 4 minutes. Add the barbecue sauce and bring to a simmer. Stir in tofu and serve.