And just like that we made it to December. Can you imagine we are enduring this COVID for the past 10 months. With hundreds and thousands of people suffering from this disease and the economic impact from COVID. I’m very grateful things are okay with us, we have our health, jobs and happy.
We have been making a lot of cozy hearty meals lately as the weather has definitely turned very cold. This Spicy Sesame Ginger Tofu with veggies has a Chinese restaurant vibe to it, my daughter says its like orange chicken but made with cleaner ingredients. I agree! its fruity sweetness from pomegranate and oranges is contrasted with spicy chillies and tartness of balsamic vinegar. Sesame, ginger, garlic and soy gives it an essential Asian flavor, teamed with blanched Brussels sprouts and a few green beans this meal is perfect for a cold December night.
Spicy Sesame Ginger Tofu
INGREDIENTS
- 1-14 oz block extra firm organic tofu OR 1-½ lbs boneless skinless chicken breasts, cubed or sliced
- 2 tablespoons any neutral oil
- 1 tablespoon sesame oil
- 1/4 cup low sodium soy sauce
- 1/3 cup fresh orange juice
- 1/4 cup pomegranate molasses sugar free
- 1/3 cup balsamic vinegar
- a little water if needed
- 4 cloves garlic, minced, about 1 tablespoon
- 1 inch fresh ginger, minced, 1 tablespoon
- 6-8 whole dried hot red chillies, use more or less to taste
- TO SERVE
- Steamed Rice
- Sesame seeds, and green onions, for garnish
- 14 oz pound brussels sprouts, trimmed, halved or quartered depending on the size
- Handful green beans or broccoli, trimmed
- 1/2 teaspoon cornstarch or tapioca starch mixed with 1/2 cup water or veggie broth
INSTRUCTIONS
- Combine the soy sauce, pomegranate juice, balsamic vinegar, molasses and sesame oil.
- Warm the oil a large frying pan or wok. Once hot add the cubed tofu or chicken. Sauté for a minute or 2 on high heat.
- Add the garlic, ginger. Over medium-high heat sauté, add the sauce and bring it to a boil. Cook for 4-6 minutes, until the sauce thickens, the protein has cooked and coats the protein.
- Blanch the Brussel Sprouts and Green beans. Sauté the veggies for 2-3 minutes in a hot wok. For more sauce add the veggie broth slurry. Cookfor a minute to thicken, season as needed.
- Serve with steamed rice topped with spicy ginger sesame tofu and sesame seeds.
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