The night before I travel, I like to eat clean, healthy, and as sodium-free as possible. And that can be especially hard when it comes to food with sauces of any kind, but particularly of the Asian variety.
This stir fry is delightfully low sodium, and it came together in no time at all. The hardest part is prepping the tofu, which you can do the day or morning before, but at least an hour prior to when you plan to eat.
Here’s the recipe.
Low Sodium Sesame Tofu and Broccoli
Ingredients
Sauce
1/4 cup low sodium soy sauce
2 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
2 tablespoons rice vinegar
1 tablespoons freshly grated ginger
1 tablespoon minced garlic
1 tablespoon cornstarch
Stir Fry
1 14 oz block extra firm tofu
2 tablespoons cornstarch
2 tablespoons avocado oil
5 green onions, thinly sliced
1 lb broccoli florets
Toasted sesame seeds, to garnish
Optional: Serve with quinoa or rice
Method
Press the tofu early in the day, or the day prior. Then, cut the tofu into 1" cubes and toss with the two tablespoons of cornstarch. I put it all in a big ziploc bag and shook it up, shake ‘n bake style.
Whisk the sauce together and set aside. It takes a good amount of whisking to get the cornstarch and brown sugar all the way incorporated.
Heat the avocado oil in a wok or large skillet over medium heat. Once hot, add the tofu and cook until golden brown on all sides. I added a little freshly ground pepper and crushed red pepper flakes for a bit of heat after the tofu was finished cooking. Remove tofu from pan and set aside.
Add the broccoli and green onions to the wok. If needed, you could add a bit more oil. Stir fry until slightly browned on the edges. Lower the heat to medium low and add the sauce. Continue to sauté to let the sauce warm and thicken. After it starts to bubble, add the tofu back in.
Serve sprinkled with sesame seeds and/or over a bed of rice or quinoa. Enjoy!
This stir fry is delightfully low sodium, and it came together in no time at all. The hardest part is prepping the tofu, which you can do the day or morning before, but at least an hour prior to when you plan to eat.
Here’s the recipe.
Low Sodium Sesame Tofu and Broccoli
Ingredients
Sauce
1/4 cup low sodium soy sauce
2 tablespoons water
1 tablespoon toasted sesame oil
1 tablespoon brown sugar
2 tablespoons rice vinegar
1 tablespoons freshly grated ginger
1 tablespoon minced garlic
1 tablespoon cornstarch
Stir Fry
1 14 oz block extra firm tofu
2 tablespoons cornstarch
2 tablespoons avocado oil
5 green onions, thinly sliced
1 lb broccoli florets
Toasted sesame seeds, to garnish
Optional: Serve with quinoa or rice
Method
Press the tofu early in the day, or the day prior. Then, cut the tofu into 1" cubes and toss with the two tablespoons of cornstarch. I put it all in a big ziploc bag and shook it up, shake ‘n bake style.
Whisk the sauce together and set aside. It takes a good amount of whisking to get the cornstarch and brown sugar all the way incorporated.
Heat the avocado oil in a wok or large skillet over medium heat. Once hot, add the tofu and cook until golden brown on all sides. I added a little freshly ground pepper and crushed red pepper flakes for a bit of heat after the tofu was finished cooking. Remove tofu from pan and set aside.
Add the broccoli and green onions to the wok. If needed, you could add a bit more oil. Stir fry until slightly browned on the edges. Lower the heat to medium low and add the sauce. Continue to sauté to let the sauce warm and thicken. After it starts to bubble, add the tofu back in.
Serve sprinkled with sesame seeds and/or over a bed of rice or quinoa. Enjoy!