This is a tasty and easy meal that can be on the table in less than 20 minutes. There are also many substitutions you can make to call this dish your own! If you’re not a fan of tofu (although you did click on this recipe!), use 1 lb of chicken or beef instead, and use whatever fresh vegetables you have available.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
2 teaspoons sesame oil
1 large red bell pepper, stemmed, seeded and julienned
2 large broccoli heads (about 1 lb. total), cut into small florets
1⁄2-inch piece fresh ginger, peeled and minced
1 lb. 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. Bonus tip: Try serving over a bowl of cauliflower rice.
Nutritional information (per serving)
Makes 4 servings
Fat: 9 g
Saturated fat: 1 g
Cholesterol: 0 mg
Fiber: 4 g
Protein: 14 g
Carbohydrate: 13 g
Sodium: 382 mg