Takeout-style tofu and broccoli bowl, anyone?😋
Happy Thursday, friends. Sharing one of my favorite recipes from 𝘛𝘩𝘦 𝘝𝘦𝘨𝘢𝘯 𝘐𝘯𝘴𝘵𝘢𝘯𝘵 𝘗𝘰𝘵 cookbook written by the talented, Nisha Vora @rainbowplantlife
This beautiful cookbook consists of an array of wholesome & delicious recipes from comfort food to desserts & breakfast to dinner meals. Some of the recipes are easily adapted using a normal pan like this flavorful tofu 🥦 dish. Thank you🙏🏻 Nisha for this wonderful recipe, my family loves it🥰
~ 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
🍃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), 1.5 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.
Have a lovely Thursday 🤩
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