TOFU & BROCCOLI

20 minutes, 4 servings

INGREDIENTS

For the sauce

• 5 tablespoons tamari or coconut aminos

• 1-2 tablespoons coconut sugar (to taste)

• 2 teaspoons freshly grated ginger

• 2 finger pinch asafetida (hing powder, omit if you do not have)

• 1 tablespoon arrowroot flour

• 4 tablespoons water

  
  

For the tofu & broccoli:

• 1 (14 oz) block firm or extra-firm tofu, pressed and cubed

• 2 tablespoons arrowroot flour (for coating)

• 1 tablespoon avocado oil or ghee (for sautéing)

• 1 medium head broccoli, cut into florets

• Salt and pepper to taste

  
  

For serving

• Fresh lime juice for serving

• Freshly chopped cilantro or parsley for serving

• Cooked super grain mix, basmati rice, quinoa, barley, or rice noodles for serving

DIRECTIONS

1. Cut tofu into 1-inch cubes. Toss in a bowl with arrowroot flour and salt until evenly coated.

2. Heat avocado oil or ghee in a large skillet over medium heat. Cook tofu in a single layer for 3–4 minutes per side, until golden and crisp. Remove and set aside.

3. In the same pan, add broccoli and ¼ cup water. Cover and steam for 3–4 minutes, until bright green and just tender. Uncover and let excess moisture cook off.

4. In a small bowl, whisk together tamari or coconut aminos, coconut sugar, grated ginger, arrowroot flour, and water until smooth.

5. Lower heat to medium-low. Return tofu to the pan with the broccoli. Pour in the sauce. Stir gently and continuously for 1–2 minutes, until it thickens into a glossy glaze.

6. Spoon over warm basmati rice, super grain mix, quinoa, barley, or rice noodles. Garnish with cilantro and fresh lime juice.

#summer #fall #winter #vata #pitta #kapha #lunch #dinner

Notes

• Who needs to ruin their digestion with take-out when you can make this in 15-20 minutes?! It is a play on the classic - "Beef & Broccoli."

• This is a great weeknight meal when you don't know what to make and don't have a lot of ingredients to cook with - it comes together very easily and will be a family crowd pleaser.

• I have served this dish in a number of different ways - on top of rice noodles, with the super grain mix, with cooked basmati rice, in a wrap, and on its own - and it is good every single way.

• Vata & pitta: good as is, can serve with any cooked grain.

• Kapha: also good as is, I would just reduce the tofu to 1/2 a block and add extra veggies - broccoli, cauliflower, bok choy, kohlrabi, kale, carrots, asparagus are all good choices.