Almond-Kissed Spicy Tofu & Broccoli Stir-Fry
A vibrant stir-fry with crispy tofu and broccoli, coated in a spicy almond sauce. Quick, healthy, and packed with flavor.
Equipment
- Large wok or skillet
- Measuring spoons and cups
- spatula
Ingredients
- ½ cup almond butter
- 1 tbsp chili garlic sauce
- 1 tbsp rice vinegar
- 1 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sesame oil
- ½ cup vegetable broth
- 1 large head broccoli cut into florets
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp sesame seeds for garnish
- 1 red bell pepper sliced
- 2 spring onions sliced
Instructions
- Press the tofu to remove excess water, then cube it.
- In a small bowl, whisk together almond butter, chili garlic sauce, rice vinegar, soy sauce, sesame oil, and vegetable broth.
- Heat sesame oil in a wok or large skillet over medium-high heat.
- Add tofu cubes and stir-fry until golden brown and crispy.
- Remove tofu from the wok and set aside.
- Add minced garlic and grated ginger to the wok and stir-fry for 30 seconds.
- Add broccoli florets and red bell pepper to the wok and stir-fry for 3-4 minutes, until slightly tender.
- Add the almond sauce to the wok and stir to coat the vegetables.
- Return the crispy tofu to the wok and stir to combine.
- Cook for 1-2 minutes, until the sauce has thickened slightly.
- Garnish with sesame seeds and spring onions.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Serve over brown rice or quinoa for a complete meal.Wine Advice:
A dry Riesling or Gewürztraminer would complement the spicy and nutty flavors.Nutritional Information
Calories: 450 kcal | Carbohydrates: 25 g | Protein: 28 g | Fat: 30 g | Fiber: 10 g | Sugar: 5 g | Salt: 1.2 g
