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Broccoli Tofu with Garlic Sauce

Broccoli Tofu with Garlic Sauce

This is one of my favorite stir-fries to order at Chinese restaurants, but it’s a risky endeavor due to animal products so I only get this at vegetarian restaurants. Here’s a quick and easy recipe to make at home that tastes just like a healthier version of the classic dish. This is perfect for people who are into garlic but you can spice it up with red pepper flakes and/or chile sauce at the end, too. As always, my favorite tofu is the super-firm kind that is easy to find these days at Trader Joe’s or Whole Foods; if you don’t have access to one, pressing your tofu will make it taste best and not break apart in this dish.

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If that’s not for you, check out our e-book,
Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.

 

Broccoli Tofu with Garlic Sauce

2 teaspoons sesame oil, divided
1 lb. super firm tofu, cubed
3 tablespoons tamari, divided
3 tablespoons minced garlic
1 lb. broccoli florets, sliced
6 - 8 scallions, sliced
1 cup vegetable broth
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon rice vinegar
Red pepper flakes, sesame seeds, optional


Prepare rice or grain of choice.

Heat 1 teaspoon sesame oil over medium heat, and spread across a large pan. Add the tofu and two tablespoons of tamari, cooking on one side for five minutes, flip and cook for another four minutes on medium-low heat. Remove the tofu, turn the heat back up to medium, and add the second teaspoon of sesame oil. Add the broccoli, scallions, garlic, and remaining tablespoon of tamari, stirring often, for about six minutes. In a large measuring up or medium bowl, add the broth. Combine the cornstarch and water in a cup, then add to the broth, stirring until dissolved. Add to the pan with the broccoli, add the tofu, and cook for a few minutes, until the sauce is thickened. Turn off the heat, stir in the vinegar and serve over rice with red pepper flakes or sesame seeds.


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