Garlic Chilli Tofu with Sasame Broccoli

A quick and simple 15 minute dinner that is vegan and gluten free. Feel free to substitute salmon or chicken breast.

8 -12 ounces extra firm tofu
2 Tablespoons peanut oil (this really adds great flavor, but feel free to substitute coconut or vegetable oil)
½ teaspoon salt
½ teaspoon fresh cracked peppercorns
4 smashed garlic cloves
8 ounces broccolini – or substitute halved brussel sprouts, broccoli florets, or green beans
1 Tablespoon Chili Garlic Sauce
2 Tablespoons Honey ( or agave or sugar)
1 1/2 teaspoons Bragg Liquid Aminos or Soy Sauce
Garnish – 2 small sheets roasted seaweed, sliced into thin strips (optional)
1 Tablespoon toasted sesame seeds
NOTES: I love Trader Joe’s organic Sprouted Tofu, or feel free to substitute salmon or chicken, searing in the pan and finishing in the oven, adding the sauce after.

Drain and blot tofu with paper towels and cut into half inch thick pieces. Blot again.
Heat oil in a large skillet over medium heat.

next instruction :

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