Tofu and Broccoli Stir-Fry

Ingredients

• 1 package (14 1/2 ounces) firm tofu, drained, cut in half into 2 slabs and then cut diagonally into triangle shaped pieces
• 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
• sea salt
• 2 tablespoons grape seed oil
• 1/4 tsp tumeric
• 1/4 tsp red chili powder
• 3 tablespoons soy sauce (gluten free)
• 2 tablespoons rice vinegar
• 1/4 teaspoon red-pepper flakes
• 4 garlic cloves, minced
• 1 tablespoon cornstarch
• 3/4 cup water
• 1/2 cup cashews, toasted

Directions

1. Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
2. Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
3. In a medium mixing bowl whisk together 1 tbsp grape seed oil, tumeric, sea salt to taste and red chili powder.  Then add drained tofu to bowl and coat each piece with mixture
4. Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown on each side, turning gently.  Transfer to a bowl once browned.
5. Meanwhile, make sauce.  In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
6. Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes.
7. Whisk reserved sauce to combine; pour into skillet. Return tofu to skillet; stir to coat, about 1 minute more.
8. Serve topped with cashews.

Cook Time and Prep Time: 40 min

Serves: 4

recipe and picture courtesy of marthastewart.com with adjustments made by me!

Edamame Salad

Ingredients

• 4 cups mixed baby greens
• 1/2 cup shredded carrots
• 1/2 cup shredded red cabbage
• 2 cups edamame
• 2 cups broccoli florets
• 1/4 cup peanuts or other nut crushed
• Miso Salad Dressing

Directions

• Place all ingredients in a bowl and mix well

Prep Time: 20 min

Serves: 4-6

 

Asian Rice Noodles with Spicy Almond Sauce

Ingredients

• 1/4 cup sliced almonds
• 1 package rice noodles
• 1/2 head broccoli, tops cut into flowerets, stems peeled and sliced thinly
• 2 cups of snow peas, trimmed
• 1 red bell pepper, cut into 1 inch pieces
• 1/2 cup unsalted almond butter
• 1/4 cup of reduced sodium soy sauce
• 3 tbsp fresh lime juice
• 1 tbsp (15 mL) chili-garlic sauce
• 1 scallion, green part only chopped finely
• 1 tsp coconut oil

Directions

• Bring a large pot of water to a boil
• Toast the almonds in a dry skillet over medum heat, stirring frequently, until they are golden, about 3 minutes. Remove from skillet into a bowl
• Cook the rice noodles according to the directions on the package.
• Heat coconut oil in skillet
• Add broccoli, snow peas and red pepper for 2 min ensuring they still remain crispy
• While the rice noodles are cooking, make the sauce.
• Place the almond butter, soy sauce, lime juice, chili-garlic sauce and 3 Tbsp of boiling water (from the rice noodle pot) into a large bowl and whisk until smooth
• Drain the noodles
• Add the sauce and rice noodles to the vegetables in the skillet and toss to coat
• Serve garnished with the toasted almonds and scallion greens

Serves 4-6

Asian Quinoa

Ingredients

• 1 carrot, shredded
• 1 cup edamame
• 2 cups steamed or raw broccoli
• 1/4 cup cilantro chopped finely
• 2 scallions chopped finely
• 1/2 cup quinoa cooked as directed on package
• optional 1/2 cup cabbage shredded
• 1/4 cup mama tangs salad dressing

Directions

• Combine all ingredients, except quinoa together in a large bowl
• Once quinoa has come to room temperature, add to bowl and mix well

Prep time and cook time: 30 min

Serves: 4

 

Simple Stir Fry, Prep time 20 mins, Serves 4

Ingredients

• 2 tsp coconut oil
• 6 cups Kirkland brand – Vegetable Stir Fry Mix (or your favorite stir fry blend)
• 1 medium onion diced
• 3 cloves garlic minced
• 1/4 tsp tumeric
• 1 tbsp ginger minced
• 1 green chili minced
• 2 tbsp cilantro chopped finely
• 2 green onion chopped
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander seed
• 1/4 tsp red chili powder
• 1 tbsp Bragg’s Liquid Aminos (soy sauce replacement)

Directions

• Set your burner to medium heat, allow wok to heat up
• Add coconut oil
• Add cloves of garlic into the oil
• Add tumeric, chili powder, ground cumin and coriander seed to the oil
• Add onion to the wok and allow the ingredients to simmer lightly
• Add 6 cups of stir fry to the wok and mix the ingredients
• Add ginger to the wok
• Cover with a lid to cook the veggies faster
• Add Bragg’s Liquid Aminos to taste
• Add finely chopped coriander and green onion on top

Serves 4