Tamari Tofu And Broccoli Food

TAMARI TOFU AND BROCCOLI

Steps:

• Whisk together tamari, vinegar, syrup, garlic, olive oil, and red pepper flakes, taste and correct to your liking with additional vinegar, syrup, etc.
• Pour marinade over tofu, coat completely, then let marinate for at least 30 minutes.
• Steam broccoli; set aside.
• Toast sesame seeds in large skillet; set aside.
• In same skillet over medium/high heat, melt coconut oil.
• Drain and add tofu (reserve marinade) and cook for 5 minutes on each side, until crisp and browned; set aside in bowl with sesame seeds (mix them together).
• Place marinade in skillet and heat to a simmer, add corn starch to ¼ c water, then stir into marinade. Simmer for a minute to thicken.
• Toss broccoli in thickened marinade (now your sauce).
• To serve: place brown rice (or quinoa, rice noodles, etc.) in bowl, top with broccoli, scooping up some extra sauce as well; spoon on tofu mixed with sesame seeds; top with green onions. Add Sriracha or Sambal Oelek as desired.

TERIYAKI TOFU STIR FRY

Steps:

• Mix the cornstarch and water together in a bowl or sealable jar until smooth. Add the rest of the ingredients and stir or shake until fully combined. Set aside.
• Heat 1 tablespoon of the avocado oil in a large skillet or wok over medium-high heat.
• Once hot, add tofu and cook, flipping frequently, for about 10 minutes. Once all sides of the tofu cubes are golden, transfer to a plate and set aside.
• Add the remaining tablespoon of avocado oil to the skillet with the onions and cook for 2 minutes until slightly softened.
• Add the carrots to the skillet and cook for 4-5 minutes, stirring often.
• Add the bell peppers, broccoli and snow peas and cook for an additional 5-7 minutes, stirring frequently until the veggies are tender but still crisp and brightly coloured.
• Reduce heat to medium and add the tofu to the pan. Give the teriyaki sauce another shake or stir then pour it into the pan. Toss to combine and cook until sauce has slightly thickened, about 1-2 minutes.
• Garnish with sesame seeds and serve immediately over rice, if desired.

TOFU AND BROCCOLI WITH PEANUT SAUCE

Steps:

• -----------TheSauce-----------.
• In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
• Whisk in the remaining ingredients.
• Set aside.
• -------TheSaute-------------.
• Cut off the bottom half-inch of the broccoli stems.
• Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
• Cut the stalks diagonally into thin slices.
• Coarsely chop the flowerettes.
• Set aside.
• Begin heating the large skillet.
• When it is hot add 1 tbsp of the oil.
• Add half the garlic.
• Salt lightly.
• Sauté over medium heat for 1 minute, then add the tofu chunks.
• Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
• Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
• Mix together gently.
• Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
• Add the remaining garlic.
• Salt lightly.
• Add the onions, and some black pepper.
• Sauté, stirring frequently, over medium heat, until the onions are soft.
• On another burner, begin heating the peanut-tofu sauce on a low heat.
• It shouldn't actually cook-it only needs to be warmed through.
• Add the broccoli and the chopped peanuts to the skillet.
• Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
• Pour the heated peanut sauce over the sauté.
• Toss everything gently until everything is coated with everything else.
• Serve over long-grained white or brown rice (basmati is good).