Easy, delicious, Vegan and Gluten Free!
For a more filling meal, serve over brown rice, brown rice pasta or quinoa.
3 cups broccoli florets
1 Tbsp canola oil
1 pound extra firm tofu, drained and cut into 1/2 inch cubes
2 teaspoons toasted sesame oil
2 shallots, finely chopped
1 serrano or thai chile pepper, chopped finely and seeded ( or de-seeded)
1 Tbsp low sodium tamari (GF soy sauce)
1/2 cup chopped thai basil (or regular basil)
2 Tbsp toasted sesame seeds
1 Tbsp finely chopped ginger
2 tsp toasted shredded unsweetened coconut (optional, but recommended)
Steam the broccoli until crisp-tender and plunge in cold water to keep from cooking further. Heat the canola oil in a large skillet and saute the tofu until golden brown. Put on paper towel to drain.
In the same skillet, add the sesame oil, shallots, chile pepper, and ginger and cook for a few minutes. Stir in the tofu and broccoli, tamari, basil and stir to heat through. Add the sesame seeds and coconut, stir and serve.