I made this one awhile ago and I kept forgetting to post this. This recipe is a quick and simple way to make chinese food at home. And I think it tastes better. Plus the tofu isn’t fried in a bunch of oil, like it is often prepared in chinese restaurants.
This would be a great quick dinner on a night you don’t feel like cooking. And the leftover keep well for a great lunch the next day. Feel free to change out the vegetable or even add more. You could also add some almonds or cashews for some additional flavor and crunch.
Sesame Tofu and Broccoli
Based on a recipe by Vegan Yum Yum
- 1 block firm tofu, pressed
- 1-2 cups broccoli, steamed
- 3 1/2 tablespoons rice vinegar
- 1/4 cup water
- 2 tablespoons (feel free to use less)
- 1 tablespoon Tamari
- 1 tablespoon ketchup
- 1 teaspoon molasses
- 1/4 teaspoon ginger powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornstarch
- 1 tablespoon sesame seeds
Slice tofu into 1/2 inch cubes. And set aside.
In a small bowl whisk together cornstarch and water. In a sauce pan whisk together vinegar, sugar, Tamari, ketchup, molasses, ginger powder, and salt, over medium high heat. Once sugar and salt are dissolved, whisk in cornstarch mixure. Whisk until sauce thickens and set aside.
Heat a skillet to medium high heat and spray with oil. Brown tofu on each side. Once tofu is browned, add broccoli and sauce. Toss to combine and top with sesame seeds. Serve over rice.