Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 2 tablespoons of tahini
- 2 tablespoons of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 2 cups of broccoli florets
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Cut the tofu into small cubes and set aside.
2. In a small bowl, whisk together the tahini, soy sauce, honey, rice vinegar, sesame oil, and cornstarch until smooth. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced bell pepper and onion and stir-fry for 2-3 minutes until they start to soften.
4. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
5. Add the broccoli florets and stir-fry for 2-3 minutes until they turn bright green and start to soften.
6. Push the vegetables to the side of the skillet or wok and add the cubed tofu to the center. Cook for 2-3 minutes until the tofu starts to brown.
7. Pour the tahini sauce over the tofu and vegetables and stir-fry for another 2-3 minutes until everything is coated and the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with sesame seeds.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 270
- Fat: 17g
- Carbohydrates: 18g
- Protein: 14g
- Fiber: 4g
- Sugar: 9g
Substitutions for ingredients:
- Tamari or coconut aminos can be used instead of soy sauce for a gluten-free option.
- Maple syrup or agave nectar can be used instead of honey for a vegan option.
- Any vegetables can be used in place of broccoli, bell pepper, and onion.
Variations:
- Add some sliced mushrooms or snow peas for extra vegetables.
- Use peanut butter instead of tahini for a different flavor.
- Add some chili flakes or sriracha for a spicy kick.
Tips and tricks:
- Make sure to drain and press the tofu before cooking to remove excess water and improve texture.
- Use a non-stick skillet or wok to prevent sticking.
- Cut the vegetables into similar sizes for even cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with some brown rice or quinoa on the side.
- Garnish with some chopped cilantro or green onions.
Garnishes:
- Sesame seeds, chopped cilantro, or green onions.
Pairings:
- Serve with a side of steamed rice or quinoa.
Suggested side dishes:
- Steamed rice, quinoa, or noodles.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the tofu is sticking to the pan, add a little more oil or use a non-stick pan.
Food safety advice:
- Make sure to cook the tofu and vegetables to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Tahini is a paste made from ground sesame seeds and is commonly used in Middle Eastern cuisine.
Flavor profiles:
- This dish is savory, slightly sweet, and nutty from the tahini.
Serving suggestions:
- Serve hot as a main dish.
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