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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.
Portions:
2
Preparation Time:
15
minutes
mins
Cooking Time:
10
minutes
minutes
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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
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Recipe Category
Main Dish
/
Stir-fry / Wok
/
Vegetables
Country
Chinese
Holliday:
New years eve
Season:
Spring
Diets
Gluten Free
/
Low Carb
/
Vegan