- 14-16 oz. organic tofu (sprouted is highly recommended)
- 4 cups broccoli florets
- 1 tbsp avocado oil or sesame seed oil
- 2 tbsp arrowroot starch
- juice of 1 orange
- zest of 1 orange
- 2 tbsp Swerve granulated sugar (sub for Xylitol or Coconut Sugar)
- 1 tbsp Braggs Liquid Aminos
- 1 tbsp ginger paste
- 1 tbsp minced garlic
- non-stick skillet
- 2 mixing bowls
- Place a folded paper towel on a plate. Drain the tofu from the package and place the tofu on the folded towel. Tofu should sit in the middle of the towel. Place another paper towel on top (fully covering the tofu). Then top with something heavy like a cast iron skillet (2-3 pounds) to help remove the water from the tofu. Let the tofu dry for at least 20-30 minutes and ideally, I would recommend that you let it dry out as long as you can. Once dry, cut the tofu up into 1-inch cubes and toss in 1 tablespoon of arrowroot powder. Set aside.
- Steam the broccoli until bright green and tender.
- Heat oil in a large pan over medium-high heat and saute the tofu, stirring occasionally, until brown on each side.
- Mix the arrowroot starch with 2 tbsp of the orange juice in a small bowl and set aside (sauce 1).
- In a separate bowl add the remaining orange juice, orange zest, Swerve and Braggs aminos in a bowl and mix well to dissolve the sugar (sauce 2).
- When the tofu is fried, make room in the center of the pan and gently sauté the ginger and garlic, stirring constantly, until fragrant.
- Add the broccoli and orange juice mixture (sauce 1) to the pan and bring to a simmer. Add the arrowroot mixture (sauce 2) and stir it constantly until thickened – just a minute or two.
- Serve a la carte or over cauliflower rice. Top with green onion and a sprinkle of sesame seeds.
Approximately 240 calories per serving
~ 1 palm protein, 1 fist carbs, 1 thumb fat
Calories may vary depending on brands of ingredients, substitutions and serving size.