Bright green broccoli florets spiced with a garlicky ginger sauce provide a striking contrast to tofu and snowy white rice.
- ¼ cup tamari
- 2 tablespoons water
- 1 teaspoon sugar (or a natural sweetener to taste)
- ¼ teaspoon salt
- 1 tablespoon toasted sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon safflower oil
- 4 cups broccoli florets
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- ½ teaspoon red pepper flakes
- 8 ounces firm tofu, drained, blotted dry, and cut into ½-inch cubes
- 3 tablespoons minced scallions
- 4 to 5 cups hot cooked long-grain white rice
1. In a small bowl, stir together the tamari, water, sugar, salt, sesame oil, and cornstarch. Set aside.
2. In a large skillet or wok, heat the safflower oil over medium-high heat until hot. Add the broccoli and stir-fry for 1 minute, or until bright green. With a slotted spoon, transfer to paper towels to drain. Add the garlic, ginger, red pepper flakes, and tofu to the pan and stir-fry for 2 minutes. Return the broccoli to the pan and stir-fry for 1 minute. Add the tamari mixture and the scallions and stir-fry for 1 minute, or until the broccoli is tender and well coated with the sauce. Serve over the rice.
Nutritional information is based on using 4 cups of cooked long-grain white rice.