Stir-Fry Broccoli & Baked Tofu

Sides, Vegetarian | August 22, 2016 | By

I am seriously crazy for broccoli and tofu — two of my most favorite duos, especially in this super easy vegetarian stir-fry dish!  Deputy Foodie Damien whipped it up for this week’s blog post so you can prepare this awesome recipe any day of the week.  The baked tofu has a great firm texture and is so much healthier than the deep-fried version.  I honestly could eat this entire portion myself! (Sucks for my hubbie)!   

5.0 from 1 reviews
Stir-Fry Broccoli & Baked Tofu
 
Author:
Serves: 4
Ingredients
  • 1 (8 oz.) block of extra-firm tofu
  • 2 tablespoons canola oil
  • 2 small bunches broccoli, cut into bite-sized pieces
  • 5 garlic cloves, minced
  • 1 Thai chili pepper, chopped (seeded for less heat)
  • 2 tablespoons hoisin sauce
  • Pinch of salt
  • Cooked white or brown rice
Instructions
  1. To bake tofu: Place entire block of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool. Cut tofu into bite-sized squares and set aside.
  2. Heat oil in a heavy wok on medium-high heat. Add garlic and cook until fragrant. Add in chili peppers and chopped broccoli and stir-fry for 5 minutes. Add hoisin sauce and tofu to coat, and stir-fry another 5 minutes until broccoli is just tender. Stir in pinch of salt to taste.
  3. Serve with a side of steamed white or brown rice.

 

Cauliflower Kimchi Fried Rice

Don’t shy away from Asian fried rice because you think it’s too fattening! This super healthy version will have you asking for extra helpings! It’s made with riced cauliflower instead of rice, but you wouldn’t know the difference. The unique Kimchi flavoring gives it a nice zest, and the addition of pancetta elevates the flavor even more! This recipe is great as a side dish or as an entree. Dig in fellow foodies!

Cauliflower Kimchi Fried Rice
 
Author:
Serves: 4
Ingredients
  • Cooking spray (canola or vegetable)
  • ½ cup pancetta, finely diced
  • 1 tablespoon sesame oil
  • 2 eggs, beaten
  • ½ small onion, finely diced
  • 2 garlic cloves, minced
  • 2 carrots, peeled and finely diced
  • 1 cup roughly chopped kimchi
  • 2 tablespoons kimchi juice, or to taste
  • 1 12 oz. package frozen riced cauliflower
  • ½ cup frozen edamame
  • 3 tablespoons soy sauce, or more to taste
  • 5 green onions, diced and divided
  • Sesame seeds for garnish
Instructions
  1. Heat a large wok over medium heat and spray with cooking spray. Add the pancetta and cook until browned. Move pancetta aside to a small bowl.
  2. Add the sesame oil to the hot wok and sauté onions, garlic, and carrots, about 3 to 4 minutes, or until soft. Add in the chopped kimchi and kimchi juice. Cook another 3 minutes.
  3. Raise the heat to medium-high. Add the cauliflower “rice” and edamame to the wok along with soy sauce. Break up the cauliflower with a spoon, cover and cook until well incorporated, around 5 to 6 minutes. Push the vegetable mixture to one side of the pan and add the beaten eggs and green onions to the empty side. Scramble eggs until cooked through. Add the pancetta back into the mixture.
  4. Taste, and adjust seasonings with more soy sauce or kimchi juice. Garnish with remaining green onions and sesame seeds.
Notes
Notes: You can purchase frozen riced cauliflower at Trader Joe’s and other select grocery stores. Kimchi can be found at your local grocery store in the produce section.

Adapted from: New York Times

 

Egg in the Avocado Hole

Who doesn’t love “egg-in-the-hole” for breakfast? Here’s our take on this classic dish, with a slight Asian twist! My super talented nieces, Jordan and Kaley, recently made me this plate of yum. It was so delish that I had to recreate it and cranked up the heat with Sriracha sauce. Serve it with a side of toast and berries, and breakfast is served!

Egg in the Avocado Hole
 
Author:
Serves: 2-4
Ingredients
  • 2 ripe avocados
  • 4 eggs
  • Salt and pepper to taste
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon green onions, chopped
  • 1 tablespoon fresh cilantro, chopped
Instructions
  1. Preheat oven to 425 degrees.
  2. Slice avocados lengthwise into halves and remove pits. Using a melon spoon or teaspoon, hollow out the holes in the avocado to make enough room for the eggs.
  3. Place avocados in a baking dish. Break the eggs individually, separating the yolk from the white into a bowl. Pour the yolk into each avocado half and then carefully pour the whites into each half, making sure not to spill over the avocado. Sprinkle each half with salt and pepper.
  4. Bake in the oven for about 12 to 15 minutes or until eggs are cooked. Use less time for runnier eggs. Remove from oven and drizzle with Sriracha sauce. Garnish with green onions and cilantro. Serve immediately.
Notes
This dish is always good with a side of toast and berries!