MFM DINNER – Tofu broccoli stirfry

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.

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