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Enjoy this delicious recipe to celebrate Asian Heritage Month

May 16, 2022
Michelle Jaelin, Nutrition ’13

Michelle Jaelin, Nutrition ’13
Canadian TV and media registered dietitian

This Asian Heritage Month, take the opportunity to learn a new recipe. Michelle Jaelin, Nutrition '13, is an award-winning Canadian TV and media registered dietitian, Asian food and culture content creator, writer, and marketing consultant. Known as "The Nutrition Artist," Michelle presents evidence-based nutrition information creatively. Her work provides education on decolonizing nutrition with an Asian and cultural food focus as a digital media content creator. She was named 1 of 10 Dietitians Making a Difference by Today's Dietitian Magazine (external link) 

Michelle is sharing one of her favourite culturally inspired recipes—a delicious plant-based broccoli mushroom tofu bowl. "This recipe combines my Chinese heritage with the knowledge I gained from the Nutrition and Food program," she said. "Authentic, healthy-ish and flavourful are the core values of food I like to bring to my diverse audience."


Plant-Based Broccoli Mushroom Tofu Bowl

Plant-Based Broccoli Mushroom Tofu Bowl



  • 1 block (450g) extra firm tofu
  • 1 cup (250 ml) vegetable stock
  • 2 Tbsp low sodium soy sauce
  • 1 tsp dark soy sauce
  • 2 Tbsp Shaoxing wine
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1 1/2 Tbsp canola oil
  • 2 cloves garlic, minced
  • 1 pkg (227 g) mushrooms, sliced
  • 1 lb broccoli florets
  • 1 Tbsp cornstarch, dissolved in 2 Tbsp hot water
  • Brown rice and lentils — prepared in rice cooker or as per package directions 


  1. Drain and press tofu. Chop tofu into 2 cm squares.
  2. In a small bowl, combine stock, soy sauces, wine, sesame oil, sugar and set aside.
  3. Heat oil in a wok or skillet over medium heat, add the garlic and cook for 1 min. Add the mushrooms, increase heat to med-high, stir-frying for 2 mins. Add broccoli, stir fry for 2 mins until it turns a bright green colour.
  4. Add the tofu and stock mixture, tossing everything together. Bring to a simmer, stir in the cornstarch slurry. Simmer for about 2 minutes, until the sauce thickens. Serve over brown rice and lentils.