Name: Garlic-Ginger Tofu with Roasted Broccoli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 16 oz Firm tofu; 2.5 cup Broccoli florets; 2 tsp Toasted sesame oil; 1 tbsp Tamari; 1 tbsp Fresh ginger; 2 clove Garlic; 0.25 tsp Red pepper flakes; 1 tsp Rice vinegar

Nutrition

Per serving

519 calories

Protein: 46g; 31% of calories
Carbs: 29g; 20% of calories
Fat: 32g; 49% of calories

Ingredients

8 items

Instructions

Prep 20 min · Cook 15 min

Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Wrap the tofu block in a clean kitchen towel and place a heavy skillet on top to press out excess moisture for 15 minutes.
Cut the pressed tofu into 1-inch cubes and toss the broccoli florets with 1 teaspoon of the sesame oil on the prepared baking sheet.
Roast the broccoli for 15 minutes until the edges are charred and tender.
While the broccoli roasts, heat the remaining 1 teaspoon of sesame oil in a large non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 10 minutes, turning occasionally, until golden brown and crispy on all sides.
Stir in the minced garlic, grated ginger, and red pepper flakes, cooking for 1 minute until fragrant.
Pour in the tamari and rice vinegar, tossing the tofu to coat evenly as the sauce glaze forms.
Add the roasted broccoli to the skillet, tossing everything together for one final minute before serving hot.

Nutrition

Ingredients

Instructions

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