ISHA RECIPE

Broccoli Tofu Stir Fry

INGREDIENTS

400 g tofu or paneer (firm)

2 tablespoons + 1 teaspoon wheat/arrowroot/rice flour

1/3 cup soy sauce

1/4 cup water

3 tablespoons lemon/lime juice

1 tablespoon minced fresh ginger

1 tablespoon jaggery (or to taste)

3 tablespoons sesame oil

5–6 cups broccoli florets (from about 2 heads)

1/4 teaspoon rock salt

1/4 teaspoon freshly ground black pepper

2 teaspoons toasted sesame oil (optional)

2 tablespoons sesame seeds

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METHOD

  1. 1. Drain the tofu/paneer and pat it dry using a paper towel. Cover the tofu/paneer with a paper towel and press gently to remove excess moisture without causing it to crumble.
  2. 2. Cut the tofu/paneer into 1-inch cubes. Place them on a large plate, and pat them dry once more.
  3. 3. Slowly and evenly sprinkle the tofu/paneer cubes with 2 tablespoons of the flour. Gently toss the cubes with your fingers to coat them as evenly as you can.
  4. 4. In a small bowl, mix the soy sauce, water, lemon juice, jaggery, ginger, and remaining 1 teaspoon of flour.
  5. 5. Heat 1 tablespoon of sesame oil in a large non-stick pan or wok over medium-high heat. When the oil starts shimmering, add broccoli, salt, and pepper. Cook, occasionally stirring until the broccoli becomes crisp and tender, approximately 5 minutes. Remove the broccoli from the pan and set it aside on a plate.
  6. 6. Lightly toast the sesame seeds in a medium pan over medium heat until golden and fragrant, stirring occasionally, about 3–5 minutes. Set aside.
  7. 7. Add the remaining 2 tablespoons of oil to the pan or wok over medium heat. Place the tofu/paneer in a single layer and cook, gently stirring until golden on all sides. If the tofu/paneer sticks together, use a sturdy spoon to separate the pieces.
  8. 8. Put the broccoli back into the pan and pour the prepared sauce over it. Mix well, and let it cook until the broccoli is heated through and the sauce has thickened slightly, about 1 minute.
  9. 9. Stir in the toasted sesame oil (if desired) and sprinkle the sesame seeds on top.
  10. 10. Serve with a side of hot rice, quinoa, or a millet of your choice.