Easy Ginger Broccoli Tofu!
I made this tonight with the leftovers in our fridge. I’ve never attempted to make this before, but it was all pretty intuitive, and ended up tasting awesome. This would taste great over some black “forbidden” rice. I didn’t measure anything, so this is my best guess at proportions:
You will need:
1/2 bag organic broccoli florets
1/4 chopped (small) organic cabbage (chopped)
1/2 block extra firm tofu, cubed
3 tbsp gluten-free tamari
3 tbsp sesame oil
1 tbsp coconut sugar
1/2 inch fresh grated ginger
1 tsp red pepper chili flakes (adjust to taste)
1 tsp black pepper
1/2 tsp garlic powder (or fresh garlic)
sprinkle of sesame seeds (optional)
Start with your oil, tamari, and grated ginger in a large skillet over medium heat. Add cabbage, tofu, and broccoli. Depending on how you like your tofu, you could fry it up prior to doing this, but I just popped mine in with the broccoli. Toss with spatula for about 5-10 minutes, and sprinkle on remaining ingredients, continuing to toss. You made need to add a few teaspoons of water to keep it from sticking. Continue cooking on medium heat until everything is fully coated with ingredients and the broccoli and cabbage are slightly softened.
Serve with some cooked black rice (or whatever you prefer) and enjoy! You could also add some sesame seeds if you want for extra crunch-power…