Sesame Tofu with Broccoli and Peppers
Equipment
- Wok
Ingredients
SAUCE
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1/4 cup tamari
- 2 tablespoons sesame seeds
- 2 tablespoons coconut brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons water
STIR FRY
- 14 ounces tofu extra firm
- 2 tablespoons cornstarch
- 3 1/2 cups broccoli
- 1 red bell pepper
- 2 tablespoons avocado oil
FOR SERVING
- 4 cups rice cooked
- 3 green onions sliced
- sesame seeds
Instructions
- Place a clean, lint-free dish towel on a cutting board. Remove the tofu from the package and wrap it in the towel. Cover with a heavy skillet. Press the tofu for about 30 minutes to extract excess water.
- Start cooking a pot of rice.
- Mince garlic and grate ginger. You can use jarred garlic and ginger, but the flavors will not be quite as strong.
- Combine the sauce ingredients in a small bowl. Stir until the brown sugar and cornstarch are dissolved, then set aside.
- Chop the broccoli into small florets.
- Chop the red bell pepper into 3/4 inch pieces.
- Cut the pressed tofu into 1-inch cubes. Sprinkle 1 tablespoon cornstarch over the cubes, then toss to coat. Repeat with the second tablespoon of cornstarch.
- Heat a wok or large skillet over medium flame. Once hot, add 2 tablespoons avocado oil. Add tofu cubes and cook until golden brown on the bottom. Use a spatula to turn the cubes to an uncooked side and cook until golden brown again. Continue until brown and crispy on all sides, then remove to a clean plate.
- Add the broccoli and red bell pepper to the wok and stir fry until slightly browned on the edges.
- Reduce heat to medium low. Stir the sauce, then pour it into the wok with the vegetables. Stir and cook until the sauce begins to bubble and thicken. Once thickened, turn off the heat and stir in the tofu cubes.
- Serve over cooked rice, topped with sliced green onions and sesame seeds.
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