Takeout-Style Tofu and Broccoli Bowl
Ingredients
- 1 block extra firm tofu, drain well & cut into cubes
- 4 cups of broccoli florets, blanch and drain
- cornstarch mixture: 2 tablespoons cornstarch + 1/4 cup water
- oil, chopped scallions, toasted sesame seeds
- favorite cooked grain
Preparation
Marinated tofu: mix 3 tablespoons light tamari/soy sauce, 2 teaspoons sriracha/chili sauce, 1 teaspoon toasted sesame oil, 2 teaspoons rice vinegar in a plate
Place tofu in the marinade and let sit for 5 minutes (refrigerated mine overnight), massaging occasionally
Ginger-chili sauce: in a bowl, mix together 1/4 cup light tamari/soy sauce (used 3 tablespoons), 1/4 cup agave nectar (used 1 tablespoon maple syrup), 1
Tablespoon sriracha/chili sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon finely minced ginger with 2 tablespoons hot water until well combined
Set aside
Bring a pot with half-full water to boil and quickly blanch broccoli, then drain
In a heated non-stick pan with no oil, pan fry marinated tofu cubes until golden brown on each side
Place tofu in a bowl
Using the same pan with 1 teaspoon oil, sauté ginger until fragrant, add broccoli florets & tofu & cook for 30secs by stirring continuously
Add sauce and give it a good stir until tofu is well coated
Finally, stir in cornstarch mixture & turn off the heat
Serve warm with rice & garnish with chopped scallions, sesame seeds & oil
