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Tuesday, June 22, 2010

Broccoli Tofu Stir Fry

If you're looking for a simple, delicious and nutritious lunch or dinner, this is a great recipe. I've even been able to whip this up during my lunch break. You can certainly add or substitute any of your favorite seasonal veggies for a tangy and refreshing classic stir fry.
  • 1 sheet toasted nori (sushi seaweed)
  • 2 tablespoon extra virgin olive oil
  • 1 shallot, thinly sliced
  • 2 cups broccoli florets with finely chopped stalks
  • 10 ounces firm or extra firm tofu, cubed
  • scant tablespoon shoyu (or soy) sauce
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon crushed red pepper flakes (more or less to taste)
  • scant tablespoon lemon juice plus zest
  • cooked brown rice or other grain Optional toppings: toasted sesame seeds, drizzle of sesame oil
To toast the nori, add one sheet to a medium-hot skillet for 5 to 7 minutes. It should become deep green and will crumble easily. If it's not easy to crumble, it's not thoroughly toasted.
Heat the olive oil over medium heat in a large skillet or wok, toss the shallot in the oil and cook for a minute or two, until the shallot becomes soft. Add the broccoli and tofu and saute, just another minute or two. The broccoli should be bright green and still a little firm. Add the shoyu sauce, ginger and red pepper flakes. Mix well and add the lemon juice and zest. Remove from heat and crumble the toasted nori into the pan. Stir well and serve over cooked rice, or any hearty grain you like. Will serve 2 or 3 as a main dish.

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