Tofu and Broccoli Stir-Fry Bowl
Ingredients
- 1 block extra firm tofu
- 4 cups broccoli florets
- oil
- chopped scallions
- toasted sesame seeds
- favorite cooked grain
Cornstarch mixture
- 2 tablespoons cornstarch
- 1/4 cup water
Tofu marinade
- 3 tablespoons light tamari or soy sauce
- 2 teaspoons sriracha or chili sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
Ginger-chili sauce
- 1/4 cup light tamari or soy sauce
- 1/4 cup agave nectar or 1 tablespoon maple syrup
- 1.5 tablespoons sriracha or chili sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon finely minced ginger
- 2 tablespoons hot water
Preparation
Mix the marinade ingredients in a plate and place the tofu cubes in it, letting them sit for at least 5 minutes while massaging occasionally.
In a bowl, combine the ginger-chili sauce ingredients until well mixed and set aside.
Bring a pot of water to a boil and blanch the broccoli florets until just tender, then drain.
In a heated non-stick pan with no oil, pan fry the marinated tofu cubes until golden brown on each side and transfer to a bowl.
Using the same pan, add 1 teaspoon oil and sauté minced ginger until fragrant.
Add the broccoli florets and tofu, cooking for 30 seconds while stirring continuously.
Pour in the ginger-chili sauce and stir until the tofu is well coated.
Stir in the cornstarch mixture and turn off the heat.
Serve warm with your favorite cooked grain, garnished with chopped scallions and toasted sesame seeds.
