Tofu Sambal

Photo by Tammy L.
Adapted from google.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from google.com

Ingredients

  • 1 14-oz 1 14-oz

    14-oz pkg firm tofu, drained & patted dry

  • 1 1

    1 T cornstarch, divided

  • 2 2

    2 T toasted sesame oil, divided

  • 1/2 1/2

    1/2 c veg. broth

  • 1/4 1/4

    1/4 c soy sauce

  • 1 1

    1 T fresh lemon juice

  • 2 2

    2 t sambal oelek or chili garlic sauce

  • 1-1/2 1-1/2

    1-1/2 c carrots

  • 1 1

    1 onion, cut in wedges

  • 2 2

    2 bunches broccolini, cut in long florets

  • 1 1

    1 bunch scallions, bias sliced, whites/greens separated

  • 1 1

    1 T each garlic and ginger, minced

  • 1/3 1/3

    1/3 c fresh cilantro

  • cooked jasmine rice

Directions

Cut tofu into 1X2 inch strips; toss with 1 T cornstarch, S&P. Heat 1 T oil and cook tofu in batches until golden; drain on paper towel. Whisk broth, soy sauce, lemon juice, sambal and 1 T cornstarch. Stir fry carrots and onions in 1 T oil. Add broccolini, then scallions whites, ginger and garlic. Add tofu and sauce; stir to coat. Top with scallion greens and cilantro. Serve over rice.

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