Chinese Takeout-Style Tofu and Broccoli (Recipe from the Vegan Instant Pot Cookbook)

rainbowplantlife.com

Jean-Marie Talvo

subheading: MARINATED TOFU:

1 (14-ounce) block extra-firm tofu

3 tablespoons reduced-sodium tamari or soy sauce

2 teaspoons Sriracha or similar chili-garlic sauce

1 teaspoon toasted sesame oil

2 teaspoons rice vinegar (also known as rice wine vinegar)

subheading: GINGER-CHILI SAUCE:

¼ cup reduced-sodium tamari or soy sauce

1⁄4 cup agave nectar or coconut nectar (or maple syrup, but that will have a more robust, less neutral flavor)

2 tablespoons water

1 1⁄2 tablespoons Sriracha or similar chili-garlic sauce

1 tablespoon toasted sesame oil

1 tablespoon rice vinegar

1 1⁄2-inch piece fresh ginger, grated or finely minced

subheading: FOR FINISHING:

1 1⁄2 tablespoons grapeseed oil or other neutral, high-heat cooking oil

2 medium heads broccoli, cut into small florets (about 4 cups)

2 tablespoons cornstarch

White rice or brown rice (for serving)

Directions at rainbowplantlife.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer