Broccoli, Tofu and Almond Stirfry
Broccoli was on sale last week and I impulsively bought 3 bunches without having a clear plan as to what I was going to do with all that!
Luckily, my daughter spent the week-end at home and ate a whole bunch to herself (she loves broccoli!) but that still leaves me with 2 bunches that need to be utilized somehow. I hate wasting food. That is something I do not do. So I HAVE to think of ways to use this broccoli. Sure, I could make a soup, but I don’t really feel like eating cream of broccoli right now. I might not have a choice though, so don’t be surprised if you see that make an appearance on the menu next week! 😉
I also happened to have a block of extra firm tofu lying around… Broccoli goes well with tofu and almonds, so I decided to make some sort of an uncomplicated stirfry. There is not much to this recipe, really. It’s veggies, tofu, almonds and tamari sauce. I didn’t want no fancy shmancy sweet and sour sauce in this one, I really wanted to taste the ingredients for what they truly are.
I have to say, mission accomplished!
This was super quick and easy to make and it tasted super great! What more could you ask for? Rice, maybe!
But you see, I was cooking for one and wanted to use up a good amount of that broccoli, so I decided not to have a side of rice, but you could very well serve this with a side of brown basmati rice, if you wanted to!
Great! That brings me down to a bunch and a half… does anyone have any good recipe inspirations that would utilize A LOT of broccoli? 😉
- 225g broccoli florets
- 150g extra-firm tofu, pressed and cut into 1″ cubes
- 20g sliced almonds
- ½ red bell pepper, sliced
- 1 celery stalk, sliced diagonally
- 2 green onions, sliced diagonally
- 2 tsp tamari sauce
- A drizzle of sesame oil
- Press your tofu to remove excess water. To do this, wrap it in paper towels and put some weight on it, such as a heavy skillet; leave it be while you prepare the rest of your ingredients, about 30 minutes, then cut it into 1″ cubes.
- Steam your broccoli over salted boiling water for a minute or two, just to get the cooking process going. Be careful not to overcook it. It still has to be very crunchy and a vibrant green color.
- Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high. Let it form a nice golden crust before you start flipping it. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
- When tofu is done, add sliced almonds and saute them for a couple of minutes, until they start to brown. Remove tofu and almonds from pan and set aside.
- Throw in your vegetables and cook until fragrant, about 1-2 minutes. Add tamari sauce, sesame oil, tofu and almonds.
- Give that a good stir and serve as is or with cooked brown basmati rice.