Tofu with Broccoli and Garlic Sauce

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.

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