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?Tofu + broccoli in easy + delicious ponzu stir-fry sauce (oil-free, gluten-free)?Ponzu sauce is a citrus-based sauce with a tart-tangy flavor. Vegan varieties are made from soy sauce, rice vinegar, mirin, barley malt, and citrus juice. It’s a great addition to any stir-fry. A pantry must-have! Wishing you all a lovely weekend.?
?Recipe Tofu: Wrap 1-14oz block extra-firm tofu with paper towels. Press with heavy object on top until excess liquid drains. Cut into approximately 3/4-inch cubes. Bake on lined sheet at 400F until just starts to turn golden, about 15 minutes. Meanwhile mix sauce: whisk 1/2 cup vegetable broth, 2 tbsp vegan ponzu sauce, 2 tbsp gluten-free tamari (low-sodium), 2 tbsp finely minced ginger, 1.5 tbsp arrowroot or cornstarch until starch is completely dissolved. Cut 1 head broccoli into bite-sized florets. When tofu is ready, heat a little vegetable broth in skillet. Add broccoli and cover about a minute or so until florets just start to become tender and turn bright green. Add sauce and continue to cook on low heat, while mixing, until sauce just starts to thicken. Remove from heat and add tofu while stirring. Serve with toasted sesame seeds.
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