Roasted Tofu w Broccoli & Tree Nuts

Roasted Tofu w Broccoli & Tree Nuts

Based on an original recipe posted on Food Revolution Network. Reconfigured and altered by Dr John.

Makes about 4 or more servings.
Prep and Cook Time: 55 min.

This is my choice when I want to eat Chinese restaurant style. It’s plant-based goodness and sweet spicy flavor will make it a favorite of yours as well. Serve this Tofu broccoli dish with red, black, brown, or wild rice. You’ll love it! 😊

Ingredients

For Tofu:

  • 16 oz extra- firm tofu block, pressed well (see Cook’s Note below)
  • 1 or 2 Tbsp vegetable broth [or water] for sautéing
  • 1/4 tsp black pepper- freshly ground
  • 1 Tbsp corn starch (or tapioca powder)

Sauce:

  • 1/2 cup water [or vegie broth]
  • 6 Tbsp low sodium tamari, soy sauce, or coconut aminos
  • 2 Tbsp red wine vinegar
  • 2 Tbsp rice vinegar
  • 2 Tbsp maple syrup (may use molasses or squeezed orange juice instead)
  • 1 to 2 Tbsp Sriracha- use less for less heat😊
  • 1to 2 Tbsp fresh ginger minced or grated [or 1 tsp ground ginger]
  • 1 ½ Tbsp corn starch (or tapioca flour)

Vegetables:

  • 2 large red bell peppers-thin sliced (may use orange pepperd)
  • 1 large shallot minced [or ½ medium to large yellow or white onion- diced]
  • 3 cloves garlic minced [or 1½ tsp pre minced garlic]
  • 2 Tbsp fresh ginger minced or 2 tsp dry ground ginger
  • 3 ½ cups cut up broccoli.
  • 1½ cup of any other favorite vegetable like diced parsnip, butternut squash, zucchini, and others
  • 3 Tbsp fresh Cilantro leaves- chopped
  • 1/3 cup raw, or use no-oil roasted whole peanuts
  • 2 green onions ¾”- sliced
  • 1 ½ Tbsp plain or toasted sesame seeds (if not using the sesame oil)
Directions
Roast Tofu:

Oven Method:

  1. Preheat oven to 400 degrees F.
  2. After Tofu has been pressed to remove excess moisture (see note below) cut into 1″ cubes.
  3. Place in a medium bowl. Sprinkle with black pepper and 1 Tbsp corn starch. Mix with a spatula.
  4. Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping the cubes halfway; and bake until Tofu is browning.
  5. Set aside the Tofu on a plate.

Stove Top Method

  1. After Tofu has been pressed to remove excess moisture, cut into 1” cubes.
  2. Place Tofu in a medium bowl. Sprinkle with black pepper and 1 Tbsp arrowroot powder. Mix with a spatula.
  3. Place a large wok or cooking pot on the stove at medium- high heat with 1 or 2 Tbsp od water or broth. Heat pan.
  4. Place Tofu into the wok or pot; and sauté the Tofu turning regularly with a spatula until the pieces are browning- maybe 5 to 7 minutes. Add another splash of water if needed to keep the Tofu from sticking.
  5. Set Tofu aside on a plate (you will use the wok or pot again to make vegies).

Make the Sauce:

In a medium bowl, add all sauce ingredients and whisk well to combine. Set aside.

Make the vegies; and finish the dish:

  1. Heat a large wok or deep pan medium- high for a minute; and, add 2 to 3 Tbsp the veggie broth (or water).
  2. Add the shallot (or onions), ginger, and garlic. Cook for 2–3 minutes stirring periodically. Add a splash of liquid to keep vegies from sticking, if necessary.
  3. Add broccoli and Red Peppers. Stir periodically and and cook for 5 minutes. Attempt to leave some crispness for texture and nutritional advantage. Add 2 Tbsp of liquid to keep moist if needed. Add 1 tsp only of olive or sesame oil, if using, and mix.
  4. Now add the sauce and stir until it thickens. Lower the heat and cook 2 minutes.
  5. Add the cooked Tofu and the sesame seeds and stir to heat together for a couple of minutes.
  6. Remove from heat.
  7. Stir in fresh cilantro, green onion and peanuts.

Serving Suggestion:

Place in bowls over a beds of rice (brown, red, black, or wild) or cooked whole grain (like farro, wheat berries, quinoa, buckwheat, sorghum, or barley).

Cook’s Notes

Pressing your tofu:

If you want tofu to be firm and crispy, when you pan fry or bake it  press the water out. Place Tofu on paper towels or a clean tea towel and set something heavy on top of it, like a cast iron pan or books (protect with plastic wrap)😊. Let it press for 15 or 20 minutes.

Oil-free:

Omit oil if you prefer.

Peanut Free:

Other nuts taste delicious in this recipe as well. Use pistachios or raw cashews in place of the peanuts.

Other Substitutions

No fresh ginger? Use 1 tsp of ground ginger in place of fresh. Dr John keeps large pieces of ginger in the freezer. Take a piece out, grate what you need, and place the frozen ginger back in the freezer.

In place of Sriracha use red pepper flakes or red chili paste (Sambal Oelek is a favorite).

No broccoli or peppers? Use other vegetables! Try carrots, mushrooms, asparagus, cauliflower, or sliced Brussels Sprouts.