I’ll be honest with you — I haven’t been cooking any amazing dishes as of late. This week has been just chaotic. I’ve been seriously counting down the days to my vacation. I think I really need it.
So, I apologize for the next couple posts. In my opinion, they are rather boring and basic. I guess you could say that I’m kind of falling into a little slump. I’m feeling rather uninspired and just wanting to get the hell out of Vancouver. Weather has been so great lately and I hardly feel like eating! So again, sorry.
Today’s dish? Spicy tofu and broccoli stir fry.
You know when I’m running out of ideas when I make a stir fry. That, or I am being just extremely lazy. Kind of feeling like both.
I picked up this organic tofu and broccoli from the Whole Food’s Market (will reveal this place in a couple of posts). I was craving for some non-animal protein (tofu) and some veg (broccoli) in my diet. The tofu was super cheap at $1.00/package so I picked up four — medium and extra firm. Now, I love me some tofu but this is clearly not the Asian kind. I don’t mean to sound racist or anything but anytime I pick up tofu from a non-Asian grocer, it is just not the same. And trust me, I am very aware in regards to the differences in tofu (silky, firm, smoked, etc). This was just disgusting. As in freakin’ dry. The texture was off and I got tired of it really fast. It ruined a perfectly good dish. Bah, I’ve learned my lesson. Go with an Asian brand of tofu. Atleast the broccoli was great. More stalk than florets but I was okay with that.
Other than that and as any stir fries are, this is a relatively quick and easy dish. Feel free to add other veggies or other protein in it and make it your own.
Spicy tofu and broccoli stir fry
What you’ll need:
– 2 pkgs of extra firm tofu, cut into cubes
– 2 large broccoli (4 small heads), chopped
– 2 tsps coconut or vegetable oil
– 4 cloves garlic, minced
– 4 tbsp gochujang
– 2 tbsp soy sauce
– 2 tbsp sriracha
– 2 tsps dried red chili flakes
– Sesame seeds, for garnish
What you’ll need to do:
1. Steam your broccoli in a large wok with 1/2 cup of water over medium heat. Remove from wok when cooked.
2. Return the wok to the pan and bring the heat up to medium-high heat.
3. Heat your oil until hot and add the garlic. Saute for 1 minute. Do not let it burn.
4. Add your tofu to the pan with the gochujang, soy sauce, sriracha and dried red chili flakes and cook for 3 minutes.
5. Bring the broccoli back to the wok and mix thoroughly. Cook for another minute until everything is heated through.
6. Serve on top with rice and sesame seeds. Makes 6-8 servings.