This meatless stir-fry of broccoli and tofu is subtle and flavorful.

2 T olive oil

2 celery stalks chopped

2 carrots peeled and chopped

2 T ginger minced

4 cloves of garlic minced

5 c broccoli florets in bite sized pieces

2 scallions white parts thinly sliced

 

Sauce

1 c chicken broth or vegetable broth

2 T oyster sauce (without MSG available at The Common Market)

3 t rice vinegar unseasoned

2 t toasted sesame oil

1 t cane sugar

1 t Tamari

 

1/2 c cold water

1 T cornstarch

 

1 lb firm tofu

2 T peanut or grapeseed oil

salt and pepper

 

Slice tofu lengthwise into two pieces and envelop each layer in a kitchen towel with a heavy book over them to express liquid.

 

Mix first 6 ingredients for the sauce in a small bowl.

 

Heat olive oil on med/high in a large sauté pan and then add the celery, carrot and ginger. Stirring frequently cook until softened, 4-5 minutes.  Add broccoli and ginger, stirring frequently and reduce heat slightly to not burn garlic.  Cook for 5 minutes or until broccoli is tender.  Add sauce and heat until simmering.  Mix cornstarch and water and add mixture to sauce, stirring until thick enough to coat a spoon.  Remove from heat.

 

Cut tofu into 1/2 inch cubes and season with salt and pepper.  Heat peanut oil over med/high in a cast iron skillet and then add tofu.  Lightly brown each side for about 2-3 minutes rotating them with a fork.  Place tofu on paper towels to drain excess fat.

 

Reheat vegetables and sauce and add scallions.  Serve over brown rice and top with tofu.

Dr. Lai and Dr. Sinclair

Doctor of Naturopathic Medicine Lai
Doctor of Naturopathic Medicine Sinclair

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