If any of you are like my husband Meatless Mondays are not his favorite day of the week. Every Monday we try and eat meat free to lessen our carbon foot print in the world but it takes a great deal of experimentation with various vegetables and so called meatless meat products to come up with a meal that is flavorful and satisfying in our house. I think I have found it — Seared Tofu with Asian Broccoli and Sugarsnap Peas –this seems to do the trick.
8 ounces or half a brick of firm tofu (organic preferably) diced into 1/2 inch cubes
1 head chinese broccoli or regular broccoli, cut in florets
1 cup sugar snap peas, cut in half
2 cloves garlic, minced
1 cup white onion, diced
1 tablespoon olive oil
2 tablespoon sesame oil
1/4 cup soy sauce
1 teaspoon cornstarch mixed with 1 tablespoon water
1 teaspoon siracha, hot sauce
2 teaspoons minced ginger, fresh
1/2 cup water
2 teaspoons sesame seeds, optional
1. In a large wok or saute pan, add olive oil and heat over medium high heat. When oil is hot add tofu and sear cubes on all sides (this takes about 5-7 minutes). Remove tofu cubes from pan and set aside.
2. Next, add onion to pan and saute for 2 minutes. Make a well in the center of wok or pan and add soy sauce, hot sauce, ginger and cornstarch mixture. Whisk to combine and cook for 1 minute. Add water and whisk again until water is incorporated. Stir in broccoli, garlic, peas, ginger and sesame oil.
3. Stir and cover with lid and continue to cook vegetables in sauce for 4 minutes. Fold in seared tofu and cook 2 minutes until broccoli is crisp tender. Sprinkle with sesame seed and serve with steamed rice. Enjoy!
Makes 4 Servings