This is an easy recipe that explodes with flavor. It takes a little over 30 minutes of prep time but the effort is well worth it. The tofu cubes soak up their initial flavor in a subtle tamari/Sriracha marinade. Then, when stir-fried with fresh broccoli, they are coated with a fresh ginger/chili sauce. Two nice layers of flavor that your palate will remember for a long time. Sweet and spicy. What could be better?
2 tablespoons cornstarch
¼ cup water
4 cups of broccoli florets
2 teaspoons extra-virgin olive oil (divided)
Green onions (chopped for garnish)
Toasted sesame seeds (for garnish)
2 cups cooked rice
Tofu and Marinade Ingredients:
14-ounce block organic extra firm tofu
6 tablespoons gluten-free tamari sauce
2 teaspoon Sriracha sauce
2 teaspoon toasted sesame oil
4 teaspoons rice vinegar
Tofu and Marinade Directions:
Remove tofu from container and rinse under cold water. Slice in half horizontally. Place slices on paper towels, cover with more towels, and put something heavy on top to help absorb excess moisture. I place a cutting board on top with a couple of cans of crushed tomatoes on top of that for weight. Let sit for 20 minutes, so towels absorb as much moisture as possible.
Combine tamari, Sriracha, sesame oil, and vinegar in a small mixing bowl and whisk vigorously for a few seconds. Pour marinade into a flat container. Place tofu in the marinade, cover, and refrigerate for at least one hour (I like to let mine marinate overnight).
Ginger-Chili Sauce Ingredients:
¼ cup gluten-free tamari sauce
¼ cup agave nectar
4 teaspoons red chili paste
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 tablespoons hot water
Ginger-Chili Sauce Directions:
Add all of the ingredients (tamari sauce through hot water) to a mixing bowl. Whisk ingredients together, cover, and refrigerate until ready to use.
Combine cornstarch with water and stir until well combined (no lumps). Set aside.
Blanch broccoli in a large pot of boiling water for one to two minutes. Place in a colander and rinse with cold water. Drain and set aside.
Remove tofu slices from the marinade and cut into 1-inch cubes. Using a large skillet, heat one teaspoon of the oil on medium-high heat. Cook the cubes until golden brown on each side. Remove from the skillet and set aside.
Add the remaining teaspoon of oil to the skillet and turn the heat down to medium. Sauté the broccoli florets for about a minute. Add the tofu and cook for another minute while stirring continuously. Add the ginger-chili sauce and give it a good stir until tofu is well coated. Stir in cornstarch mixture and cook for one minute more. Turn off the heat.
Spoon the tofu and broccoli onto plates. Garnish with green onions and sesame seeds. Serve with a side of warm rice.