Garlic Ginger Tofu and Broccoli

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Servings: 4 Prep: 20 min Pescetarian Vegan Vegetarian Cook for One Junk Food Makeover Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Orange, Coconut Aminos, Fresh Ginger, Broccoli, Arrowroot

Ingredients

1 small orange ⚠

⅔ cup vegetable broth

4 teaspoons coconut aminos ⚠

2 green onions

⅓ inch fresh ginger ⚠

1 head broccoli ⚠

16 ounces super firm tofu

2 tablespoons coconut oil

2 teaspoons minced garlic

2 teaspoons arrowroot ⚠

4 teaspoons water

½ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

Instructions

1. Zest and juice the orange.

2. In a small bowl, make the sauce by combining broth, coconut aminos, and orange zest and juice.

3. Chop the green onions, keeping the green and white parts separate. Peel and grate the ginger. Separate the broccoli into florets. Cube tofu.

4. In a wok or large frying pan heat coconut oil over medium high heat. Add ginger, garlic, and whites of onions. Sauté for 15-20 seconds to release the flavors.

5. Add sauce and broccoli; cover and cook for 2-3 minutes, until broccoli turns bright green.

6. Toss in the tofu and heat through.

7. Mix the arrowroot and water together and add this mixture to the pan, cooking until the sauce begins to thicken, about 2-3 minutes.

8. Toss in the green bits of onion. Adjust seasoning with sea salt and pepper. Serve and enjoy!