Sautéed Tofu & Broccoli with Sesame Cucumber Salad

Crispy pan-fried tofu and tender-crisp broccoli tossed in a savory, slightly sweet sauce, served alongside fluffy cauliflower rice and a refreshing cucumber salad.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: East Asian
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Dairy-Free
• Vegan
• Egg-Free
• Pescatarian
• Low-Carb
• High-Protein

Tags

• healthy
• quick
• savory
• stir-fry

Ingredients

• 1 pound extra-firm tofu (pressed and cubed)
• 2 tablespoon soy sauce (low sodium)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger (grated)
• 2 clove garlic (minced)
• 1 teaspoon sweetener
• 2 tablespoon avocado oil
• 4 cup broccoli florets
• 4 cup riced cauliflower
• 1 English cucumber (thinly sliced)
• 1 tablespoon apple cider vinegar
• 1 teaspoon toasted sesame seeds

Instructions

1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated fresh ginger, minced garlic, and sweetener to create the stir-fry sauce. Set aside.
2. Heat 1 tablespoon of the avocado oil in a large skillet or wok over medium-high heat. Add the cubed extra-firm tofu and cook, stirring occasionally, until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
3. Add the remaining 1 tablespoon of avocado oil to the skillet. Add the broccoli florets and stir-fry for 3-5 minutes until tender-crisp.
4. Return the cooked tofu to the skillet with the broccoli. Pour the reserved stir-fry sauce over the tofu and broccoli, tossing to coat. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
5. While the stir-fry cooks, prepare the cauliflower rice. In a separate skillet, heat a small amount of oil over medium heat. Add the riced cauliflower and cook for 5-7 minutes until tender, stirring occasionally. Season with a pinch of salt if desired.
6. For the sesame cucumber salad, combine the sliced English cucumber with apple cider vinegar and half of the toasted sesame seeds. Toss gently.
7. Serve the tofu and broccoli stir-fry over cauliflower rice, garnished with the remaining toasted sesame seeds. Serve the sesame cucumber salad on the side.

Notes

Ensure tofu is well-pressed to achieve the crispiest texture. Frozen riced cauliflower can be used directly from the freezer.

Nutrition (per serving)

• Calories: 395
• Protein: 24.5 g
• Carbohydrates: 19.3 g
• Fat: 25.1 g
• Fiber: 7.8 g
• Sodium: 890 mg
• Saturated Fat: 3.7 g
• Sugar: 5.2 g