NUTRITION

SERVINGS

INGREDIENTS

350 g Extra-firm tofu

150 g Frozen broccoli florets

75 g Cooked brown rice

1 tsp Sesame oil

1 tbsp Tamari

1 tbsp Rice vinegar

1 tbsp Pineapple juice

1 tsp Cornstarch

0.25 tsp Garlic powder

0.25 tsp Ground ginger

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Press the extra-firm tofu for 15 minutes to remove excess moisture, then cut into 2-centimeter cubes.

• 2

  In a small bowl, whisk together the tamari, rice vinegar, pineapple juice, cornstarch, garlic powder, and ground ginger to create the sauce.

• 3

  Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.

• 4

  Add the tofu cubes to the skillet and sear for 8 to 10 minutes, turning occasionally until the edges are golden and crispy.

• 5

  Add the frozen broccoli florets directly to the pan with the tofu, sautéing for 5 to 6 minutes until the broccoli is tender-crisp and heated through.

• 6

  Pour the prepared sauce over the tofu and broccoli, stirring constantly for 1 to 2 minutes until the glaze thickens and coats everything evenly.

• 7

  Season the mixture with sea salt and black pepper.

• 8

  Serve the sweet and sour stir-fry immediately over the warm cooked brown rice.