Ingredients
6
6 servings
- •14 oz tofu, drained and pressed, then cubed
- •12 oz broccoli floret
- •⅓ cup olive oil
- •2 tablespoons cornstarch
- •1 tablespoon ginger paste
- •1 tablespoon garlic, minced
- •⅓ cup onion
- •½ cup sesame oil
- •½ cup low sodium soy sauce
- •¼ cup cornstarch
Instructions
- Toss tofu cubes in cornstarch and mix. Then, heat up a large skillet on medium heat with olive oil, add tofu, and pan fry for 10-15 minutes, or until all sides are seared and crispy.
- Then, add ginger, garlic, and onions to the pan. Then, add broccoli florets and roast slightly on low heat.
- In a separate mason jar, add sesame oil, soy sauce, and cornstarch. Cover and shake well. Once done, add to the skillet on low heat, then increase to medium and stir.
- Serve atop white rice.
Nutritional Facts
Per 6 servings
- Calories: 377
- Carbohydrate: 13g
- Fat: 33g
- Fiber: 2g
- Protein: 9g
- Sugar: 1g
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