Think this recipe looks familiar? That’s because it is!!! Taken from the Asian Chickpea recipe I posted a little while back, it was so delicious I wanted to make it again but with variations. The best part is the variations don’t have to stop here! I swapped out the chickpeas for the tofu because I had tofu I needed to use.
Don’t let tofu go bad. Trust me on this. It’s one of the worst smells that has ever touched my olfactory!
I can definitely see the sauce being good with a bunch of different vegetables, just adjust the sauce accordingly to accommodate more veggies.
- 2 tsp sesame oil
- 1/2 block tofu, pressed to drain and diced
- 1/4 red onion, diced small
- 1/2 a head of broccoli, washed and chopped into small florets
- 3 tbsp soy sauce (or use tamari for gluten free option)
- 1 tbsp maple syrup (or liquid sweetener of choice) – to taste
- 1 tbsp tahini
- 1 clove garlic, minced
- 1 1/2 tsp ground ginger
- Sesame seeds (optional – for topping)
- Cooked rice or noodles (optional – to serve with)
- Mix the soy sauce (or tamari), maple syrup, garlic, ground ginger and tahini in a small bowl until well combined. Taste and add any other ingredients to your preference.
- Heat a frying pan over a medium-high heat and add the sesame oil. Once hot, throw in the cubed tofu and fry for 3-5 minutes until slightly crunchy but not too brown on the outside.
- Add in the broccoli florets and diced onion and saute for 3 minutes until the broccoli has softened slightly. Add the sauce and stir-fry for around 3-4 minutes until the liquid has coated the tofu and broccoli. If it’s starting to stick, add a splash of water.
- Serve on their own or with a side of noodles/rice/quinoa. Top with sesame seeds and enjoy!