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?Spicy Asian Tofu Broccoli Stir-Fry?Sending some Monday love. ‘Love all, trust a few, do wrong to none.’ Have a fabulous day.?
?Recipe: Press 1-14oz pack extra-firm tofu between paper towels to remove excess liquid. Cut into about 1-1/2 inch cubes. Bake at 400F until golden and slightly crispy, about 15 minutes. ?Cut bite-size florets from 1 head broccoli and steam lightly until just tender ?Mix sauce: whisk 3 tbsp low-sodium tamari/soy sauce, 3 tbsp hot sauce, 3 tbsp vegan Worcestershire sauce, 2 tbsp toasted sesame oil (or to taste). ?Sauté 2 tbsp minced ginger, 4 minced garlic cloves and 2 sliced red chili peppers (optional) in sesame (or neutral) oil about 30 seconds until fragrant. Add lightly steamed broccoli florets and cook a couple more minutes, adding more broth or oil as needed. Add baked tofu and mix. Stir in sauce while continuing to heat until sauce is warmed through. Serve immediately.
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