Tofu with Broccoli
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Tofu with Broccoli' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion (public domain, federal). Converted to gluten-free: low-sodium soy sauce replaced with tamari (gluten-free soy sauce); no other changes.
Firm tofu is cooked until golden, then tossed with broccoli, garlic, and scallions in a light tamari sauce with a pinch of red pepper flakes.
Category: MainsServes: 4Time: 25 minComplexity: 2/5
Why this complexity: soy sauce swapped for tamari.
Ingredients
- 1 pound firm tofu, drained and cut into cubes
- 4 teaspoons vegetable oil, divided
- 2 cloves garlic, peeled and minced
- 2 scallions (green and white parts chopped)
- 1 head broccoli (broken into florets, stems chopped)
- 1/4 cup water
- 1 tablespoon tamari (gluten-free soy sauce)
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh cilantro (or basil leaves)
Method
- Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the tofu and cook, turning, until golden brown on several sides. Remove the tofu to a plate and set aside.
- Reheat the skillet and, when hot, add the remaining 2 teaspoons oil. Add the garlic and scallions and cook until just golden, about 2 minutes.
- Add the broccoli and water and raise the heat to high. Cook until the broccoli is tender, about 4 minutes.
- Return the tofu to the pan and add the tamari, red pepper flakes, and cilantro. Toss to combine and heat through.
- Serve immediately, with cooked brown rice if desired.
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