This yummy dish is quick and easy. It brings me back to many many years ago when my husband (then boyfriend) and I lived in a rented house in Arvada. I was getting my teaching certification and I taught during the day and had marathon class every Monday night. On Mondays he would often get creative and make up new recipes and surprise me with them after a very long day. This was one of them! We’ve been making this for the past 10 years!
Serve over brown rice (use 1 cup dry to go with this amount). Makes 3 – 4 large servings. You can easily use any veggie(s) of your choice.
- 1 package firm or extra firm tofu
- 1/2 Tbsp reduced sodium tamari or soy sauce
- 2 Tbsp sherry
- 1 Tbsp apple cider vinegar
- ground black pepper
- 1 tsp hot sauce (or to taste)
- 1/2 Tbsp tamarind paste
- 1 Tbsp water
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1/2 Tbsp cornstarch
- 2 heads of broccoli, cut into bite size pieces
- 2 Tbsp Olive Oil
- reduced sodium soy sauce or tamari
Press tofu to remove as much water as possible.
In a measuring cup or bowl, combine tamari, sherry, vinegar, black pepper hot sauce, tamarind and water and set aside. In a small saucepan, heat 1 Tbsp olive oil and add garlic. Slowly saute garlic until garlic is golden brown. Remove from heat. Add cornstarch and and whisk well. Add liquid ingredients and bring to a simmer while stirring until sauce thickens. Remove from heat.
Steam the broccoli until tender.
Chop the tofu into 1/2″ cubes. Drizzle tamari on tofu and toss. How much to do takes a little trial and error. For me, I want a lot of flavor, but I don’t want it salty, so I find the lower sodium one lets me use more. You definitely don’t want so much that there is excess liquid. All of it should be absorbed by tofu. Heat 2 Tbsp Olive Oil in non-stick pan (but not too hot!) and throw in tofu. Saute for 10-15 minutes, only tossing every 3 or 4 minutes or so, allowing the tofu to get nicely browned and a little crispy on all sides.
Toss sauce with sauteed tofu and steamed broccoli. Serve over brown rice.