The tofu takes on a sesame and ginger marinaded flavor.
Serves 4
A. Broccoli:
4 stalks of organic broccoli, trim and peel the stems, cut the broccoli into bite-size pieces
1 organic onion, sliced
1 organic red or yellow bell pepper, sliced thinly
1/2 tsp. (2,5 ml) sesame seeds
1. Steam the broccoli and stems for about 5 minutes. Let them cool.
B. Tofu:
3 minced cloves of garlic
1/2 cup (120 ml) balsamic vinegar
1/4 cup (60 ml) soy sauce or gluten-free liquid amino
1 Tbs. (15 ml) each: sesame oil and grated ginger
1 pound (450 g) organic firm tofu
1. Cut the tofu in equal slices as you like.
2. Mix the garlic, balsamic vinegar, soy sauce/liquid amino, sesame oil, and ginger in a bowl.
3. Add the tofu and stir.
4. Refrigerate for 30 minutes or longer.
(a) If you like a hot dish, heat the tofu in the microwave for 2 minutes.
C. Combine:
1. In a bowl, toss the onions and peppers together with the broccoli.
2. Add the tofu.
3. Sprinkle with the sesame seeds.
Ginger is the root of the plant.
