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This month, I’m featuring recipes from my new book, Food: What the Heck Should I Eat? which is out on February 27th! This is a tasty and super-easy meal that can be on the table in less than 20 minutes. You can easily use 1 pound of chicken or beef in place of the tofu as well as different vegetables depending on what’s available and in season. Click here to view PDF version.
Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. sesame oil
- 1 large red bell pepper (stemmed, seeded, and julienned)
- 2 broccoli (large, heads, about 1 pound total, cut into small florets)
- 1/2 inch fresh ginger (piece, peeled and minced)
- 1 lb. firm tofu (non-GMO, drained and crumbled)
- 2 Tbsp. wheat-free tamari
- 1 Tbsp. rice wine vinegar
- 1/2 cup vegetable broth (or filtered water)
- 1 Tbsp. arrowroot
- 2 Tbsp. filtered water
- 1 Tbsp. white sesame seeds
- 1/4 cup cilantro leaves (loosely packed, roughly chopped)
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