Makes: 4 servings Time: 30 mins (+ 2 hours to press tofu)
This recipe was inspired by a beef with broccoli recipe by Freckled Foodie that we've been making on the regular. I love eating plant based when I can, so it only made sense to recreate this deliciously easy and spicy dish with tofu. I should mention that my hubby is a huge meat fan and he loves this version just as much!
What you need to make this dish:
1 block extra firm non GMO tofu
2 heads broccoli (you can use 1 but I like more)
2 cloves garlic
2 tbsp tamari or coconut aminos (for elimination safe)
Splash of fish oil
2 tsp sesame oil
2 tbsp organic peanut butter
1 tbsp avocado oil for frying tofu
1 tsp red pepper flakes
1/2 tsp cayenne
2 tbsp tapioca or arrowroot starch
pepper to taste
Optional: rice or noodles (I don't bother)
What you need to do to make this dish:
Press tofu to drain the water by removing wrapper and wrapping your block of tofu in a clean dish towel. Place on a plate and put 3-4 heavy books on top for at least 2 hours.
Make your sauce by adding all ingredients except tapioca flour to a mason jar. Shake well and add sauce to a small pot on stove.
When your tofu is drained. Chop it into small squares and preheat oven to 400F. In a large bowl, coat tofu evenly in 1 tbsp avocado oil and 1 tbsp tapioca flour. Arrange tofu on a baking sheet with parchment paper, taking care to ensure the pieces are not touching. Bake for 30 mins, turning once.
About 10 mins out from your tofu bake ending, steam your broccoli.
Meanwhile, heat your sauce on medium - whisking 1 tbsp tapioca flour into sauce rapidly as it heats. This will thicken your sauce.
When your broccoli and tofu are done cooking, combine in a large bowl and coat in sauce. Garnish with fresh sliced green onions and sesame seeds.
If you make this recipe, please take a photo and tag @yourbestlifewithlisa