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Seared Tofu with Sweet Chili Sauce and Broccoli
Sweet chili sauce has less heat than Sriracha. A bit of sugar balances its vinegar punch.

Category Entrée
Chef Cooking Light
Contributor Jeremiah
Last Update 7/9/2016 8:07:14 PM
Prep Time 45 min
Cook Time 45 min
Serves 6

arrow_right Tofu, 14 oz
 arrow_right Sweet chili sauce, 5 Tbls
 arrow_right Rice vinegar, 3 Tbls
 arrow_right Soy Sauce, 2 Tbls
 arrow_right Ginger, small piece
 arrow_right Garlic, 2 cloves
 arrow_right Baby bok choy, 2 heads
 arrow_right Broccoli florets, 2 cups
 arrow_right Flour, 2 oz
 arrow_right Cornstarch, 1/2 cup
 arrow_right Oil, 2 1/2 Tbls
 arrow_right Red Onion, 1 small
 arrow_right Cashews or Peanuts, 2 Tbls
 arrow_right Cilantro, 2 Tbls
 arrow_right Sesame seeds, 2 Tbls

Cooking Instructions

 Drain tofu
 Peel ginger
 Slice ginger
 Grate garlic
 Quarter bok choy
 Thinly slice red onion
 Chop nuts and cilantro
 Drain tofu on paper towels (cut in half length-wise if you can) between plates.
 Cut tofu into cubes.
 Combine Chili sauce, vingegar, soy sauce, ginger, and garlic in a bowl.
 Fill a pot with an inch of water and a steamer basket.
 Add bok choy and broccoli.
 Cover and steam 5-7 min.
 Drain veggies.
 Combine flour and cornstarch in a bowl and dredge tofu through it.
 Heat a large skillet over med-high with oil.
 Add onion and cook about 4 min
 Return tofu to pan and cook for a minute.
 Divide broccoli mix and tofu among 4 plates.
 Top with chili sauce mix, nuts, cilantro, and sesame seeds.

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