This is a tasty and super-easy meal that can be on the table in less than 20 minutes. Lots of swaps are also possible. If you like, use 1 pound of chicken or beef in place of the tofu, and use whatever vegetables you have available.
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2 teaspoons sesame oil
1 large red bell pepper, stemmed, seeded, and julienned
2 large broccoli heads (about 1 pound total), cut into small florets
1⁄2-inch piece fresh ginger, peeled and minced
1 pound non-GMO firm tofu, drained and crumbled
2 tablespoons wheat-free tamari
1 tablespoon rice wine vinegar
1⁄2 cup vegetable broth or filtered water
1 tablespoon arrowroot
2 tablespoons filtered water
1 tablespoon white sesame seeds
1⁄4 cup loosely packed cilantro leaves, roughly chopped
- Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the peppers and broccoli, toss to combine, and cook, stirring occasionally, until soft, 3 to 4 minutes. Stir in the ginger and cook for 1 minute. Then add the crumbled tofu and stir until the tofu is well combined.
- Add the tamari, vinegar, and broth, and bring to a simmer. While the tofu cooks, combine the arrowroot with the water and pour the mixture into the pan. Stir well and simmer for another 2 to 3 minutes to allow the liquid to thicken.
- Divide the tofu among four bowls and serve immediately, garnished with the sesame seeds and cilantro. This dish serves up nicely with the Cauliflower Rice.
Saturated fat 1g