Ginger-Garlic Tofu & Broccoli Stir-Fry
When arriving home hungry after a long workday, a stir-fry is the quickest solution. This version combines tofu as a complete plant-based protein and "cauliflower rice" as a low-carb alternative that provides lots of volume and dietary fiber for long-lasting satiety.
— Lea Ben Arie, Clinical Dietitian
Ingredientsfor 2 servings
- 300 g firm tofu, cubed and well-drained
- 150 g fresh broccoli florets
- 100 g fresh button mushrooms, sliced
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, thinly sliced
- 2 tbsp low-sodium soy sauce (gluten-free if needed)
- 5 ml sesame oil (1/2 tbsp)
- 200 g finely grated cauliflower (for the "rice")
Preparation Steps
- 1
In a wok or a large skillet, heat half of the sesame oil and stir-fry the tofu cubes until golden on all sides. Remove and set aside.
- 2
In the same pan, add the remaining oil, ginger, and garlic, cooking for about 30 seconds. Add the broccoli florets and mushrooms, and stir-fry for 5 minutes.
- 3
Return the tofu to the pan, pour in the soy sauce, and toss everything together on high heat for another minute.
- 4
In a separate dry skillet, steam the cauliflower rice for 3-4 minutes until slightly tender, and serve the tofu stir-fry over it.