Feisty Tofu with Broccoli, Chile & Nuts
Prep Time
30 minutes
Number of Servings
Serves 4
Ingredients
  • 3 Tbsp tamari or soy sauce, divided
  • 2 Tbsp water
  • 12 oz extra-firm organic tofu, cut into [q:3/4]-inch cubes
  • 1 Tbsp pure maple syrup
  • 1 tsp toasted sesame oil
  • 2 Tbsp extra-virgin olive oil
  • 7 dried red chiles, stemmed and
  • thinly sliced
  • 3 or 4 handfuls of broccoli florets
  • 3 cloves garlic, chopped
  • 1 Tbsp peeled and minced fresh ginger
  • [q:1/2] cup raw cashews or peanuts
Directions
  1. In a wide, shallow dish, stir together 2 tablespoons of the tamari and the water. Toss tofu with tamari mixture. Let tofu marinate for at least 10 minutes, but really, longer is better, even overnight.
  2. In meantime, combine remaining 1 tablespoon tamari, the maple syrup, and sesame oil in a small bowl.
  3. Heat olive oil in a large skillet or wok over medium-high heat. Add chiles and cook for 20 to 30 seconds, until they’re fragrant and darken slightly. Transfer chiles to a plate, leaving oil behind in skillet.
  4. Add marinated tofu to skillet and cook for 2 minutes, until golden on all sides. Transfer tofu to plate with chiles.
  5. Add broccoli, garlic, ginger, and tamari-maple mixture to skillet. Stir well and cook, covered, for 1 to 2 minutes, until broccoli brightens. Uncover pan and stir in nuts, tofu, and chiles. Cook for another minute or two, long enough for nuts to toast a bit. Serve immediately.
Nutrition Info
288 Calories, 16 g Protein, 15 g Carbohydrates, 5 g Fiber, 21 g Total fat (3 g sat), 800 mg Sodium, [nutrition:5] Vitamin C, K, [nutrition:3] Folate, Phosphorus, [nutrition:2] Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, E, Calcium, Magnesium, [nutrition:1] Iron, Potassium, Zinc