This month, I\’m featuring recipes from my new book, Food: What the Heck Should I Eat? which is out on February 27th! This is a tasty and super-easy meal that may be on the table in just a 20 minutes. It\’s easy to use 1 pound of chicken or beef near the tofu not to mention different vegetables based on what\’s available as well as in season. Click on this link to view PDF version.
INGREDIENTS
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2 teaspoons sesame oil
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1 large red bell pepper, stemmed, seeded, and julienned
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2 large broccoli heads (about 1 pound total), reduce small florets
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1?2-inch piece fresh ginger, peeled and minced
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1 pound non-GMO firm tofu, drained and crumbled
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2 tablespoons wheat-free tamari
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1 tablespoon rice wine vinegar
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1?2 cup vegetable broth or filtered water
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1 tablespoon arrowroot
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2 tablespoons filtered water
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1 tablespoon white sesame seeds
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1?4 cup loosely packed cilantro leaves, roughly chopped
Step 1
Heat the sesame oil within a large skillet or wok over medium-high heat until shimmering. Add the peppers and broccoli, toss to mix, and cook, stirring occasionally, until soft, Three to four minutes. Stir through the ginger and cook for One minute. Then add the crumbled tofu and stir before tofu is well combined.
Step 2
Add the tamari, vinegar, and broth, and provide to a simmer. Even though the tofu cooks, combine the arrowroot using the water and pour lots of people into the pan. Stir well and simmer other activities 2 to 3 minutes in order to permit the liquid to thicken.
Step 3
Step 3: Divide the tofu among four bowls and serve immediately, garnished while using the sesame seeds and cilantro. This dish hands over nicely while using Cauliflower Rice.
Nutritional analysis per serving
calories 176 ? fat 9 g ? saturated fat 1 g ? cholesterol 0 mg ? fiber 4 g ? protein 14 g ? carbohydrate 13 g ? sodium 382 mg
