Takeout Style Tofu and Broccoli
Ingredients
- 1/2 block extra firm tofu
- steamed rice
- 1 crown broccoli
- 1 tsp avocado oil
Marinade for tofu
- 2 tbsp tamari
- 1 tsp toasted sesame oil
- 2 tsp vegan sriracha
- 1 tsp rice wine vinegar
- cracked black pepper
Ginger chilli sauce
- 2 tbsp tamari
- 2 tbsp minced fresh ginger
- 2 tsp vegan sriracha
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
Garnishes
- green onion
- Dukkah
Preparation
Marinate the tofu and set aside for at least 30 minutes.
Whisk all ingredients for the ginger chilli sauce together and set aside.
Boil the broccoli for 3 minutes in salted water.
In a large nonstick pan or wok, sauté the tofu until golden.
Add one teaspoon of avocado oil to the pan and add the chilli sauce.
Toss the cooked broccoli and tofu into the pan and stir-fry together until well coated.
Serve with rice, green onion, and Dukkah.
