For a vegetarian, or rather pescatarian (I eat fish and shellfish), I don’t eat a lot of tofu or imitation meat products. The usual packages of tofu are too large for just me and some of it ends up wasted. However, when I make my way to Trader Joe’s for their sprouted tofu, which comes split into two small packages, I have no excuse. One half either goes to my mom or goes in the freezer. The other half is just the right size for just me or to share.
Does anyone else find tofu to be a little…blah? While slightly less healthy, I have found that crisping the edges up in a sauté pan helps improve the texture to something much more desirable. Toss with some broccoli and homemade garlic ginger sauce and you’ve got a protein-packed dinner fit for vegan and carnivorous guests alike!
I just love these bowls!
Garlic Ginger Tofu and Broccoli
6 oz. extra-firm tofu
2 cups broccoli
2 tbsp. olive oil
Sea salt to taste
Garlic Ginger Sauce:
1 tsp. minced garlic
1 tsp. lime juice
1 tsp. low-sodium soy sauce
1 tsp. rice wine vinegar
¼ tsp. sesame oil
½ tsp. agave nectar
¼ tsp. ground ginger
1 tsp. sesame seeds (plus extra for topping)
Directions: Combine ingredients for dressing, whisk and set aside.
Heat oil in medium skillet on medium heat. Lay several layers of paper towel or a clean kitchen towel on top of tofu and press to drain liquid. Slice tofu into ½ inch pieces. Add to skillet and cook for about 5 minutes or until golden brown (cover skillet partially to prevent oil from splattering). Try not to move tofu until ready to flip. Cook for another 2-3 minutes. Place tofu on a plate lined with paper towel and sprinkle with a pinch of salt.
Steam or sauté broccoli in the same skillet for 1 minute. Add garlic ginger sauce and continue to cook until broccoli is tender. Gently add in tofu for 1 minute. Sprinkle with sesame seeds and serve.
Nutrition Facts: 254 Calories, 20g Fat, 11g Carbohydrates, 12g Protein, 300mg Sodium, 3g Fiber, 409g Potassium