Tofu broccoli stirfry
1 Container Organic Extra Firm Tofu
1 tbsp. Coconut Oil
2 cups cut broccoli florets
½ tbsp. minced garlic
1 tbsp. BRAGG’S – Amino Acid [available at Dischem]
½ tbsp. of
stevia
A dash of hot sauce
add salt and pepper to taste
DIRECTIONS
Tofu broccoli stirfry Slice tofu into five equal sections.
With a paper towel absorb as much liquid from the tofu as possible.
Heat coconut oil to medium high in a non-stick pan and cook tofu 4-5 minutes on each side or until crispy.
Place cook tofu on paper towel to absorb extra oil and cut into cubes.
Steam broccoli for 5 minutes to slightly cook them. (I do a short cut, by adding ¼ cup water in large microwaveable bowl, add broccoli florets, cover and microwave for 5 minutes)
Heat up a tsp. of coconut oil to medium heat and toss in the garlic, tofu, broccoli, BRAGG’S Amino Acid, Stevia and Hot Sauce. Serve with cauliflower rice.