This recipe is from the book Zero Waste Cooking For Dummies®. It's a delicious way to add a plant-based meal to your week. You can use less, or omit, the sriracha if you prefer less heat.
Servings 4servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
1packagepackage firm tofu, drained and pressed
4tspcornstarchdivided
1/4cupsoy sauce
2tbspwater
1tbspsriracha sauce
2clovesgarlic, crushed or 2 tsp jarred, minced garlic
2tsphoney
2tspvegetable oil
1large bunch of broccoli, chopped, including stems
2cupscooked ricecook according to package directions
1tspred pepper flakesoptional
Instructions
Cut tofu into 1/2-inch cubes and place into a medium bowl. Sprinkle 3 teaspoons of the cornstarch over it and toss well to evenly coat.
Mix the soy sauce, water, sriracha, garlic, honey, and the remaining cornstarch in a small bowl. Set aside.
Heat 1 teaspoon of oil in a wok or large nonstick skillet. Add the tofu and brown on all sides, about 15 minutes, turning often (don't overcrowd pan, if needed, work in batches). Remove the crisp tofu from the pan and transfer to a clean serving bowl.
Carefully wipe out the pan with a paper towel to remove and bits of browned cornstarch. Add the remaining teaspoon of oil and the broccoli to the pan. Stir-fry for about 5 minutes. Return tofu to the pan and continue cooking another 2 minutes over medium-high heat.
Reduce heat and add the sauce to the tofu-broccoli mixture. Stir as sauce simmers and thickens, about 2 to 3 minutes. Transfer back to your serving bowl. Serve over rice and garnish with red pepper flakes if desired.