Broccoli Stir Fry with Tofu (Shrimp or Chicken)

Ingredients

Peanut oil (coconut, or avocado oil) – 2 tbsp
Tofu, extra firm ( can substitute shrimp or diced chicken) – 8–12 ounces
Sea salt – 1/2 tsp
Crushed black pepper – 1/2 tsp
Onion chopped – 1
Garlic cloves chopped – 4
Ginger chopped – 2 tsp
Broccoli cut into small florets – 3-4 cups
Water or chinese cooking wine – 1/4 cup
Dried chillies broken – 3-6

For stir fry sauce
Soy sauce (or Braggs Liquid Aminos, or organic coconut aminos) – 3 tbsp
Rice Vinegar – 1 tbsp
Sesame oil – 2 tsp
Chili paste – 1 tbsp
1/4 teaspoon white pepper (optional)

Instructions

TOFU: Press tofu lightly with paper towels and cut into 1-inch cubes. Heat oil in a skillet or wok over medium heat.
Sprinkle the oil generously with salt and pepper and give it a swirl. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. Turn it over and crisp up the other side. Place on a paper towel.
(or)
CHICKEN: Pat dry 3/4 inch-cubed chicken. Make sure to season the hot oil generously with salt and pepper, swirling.
Add the chicken and stir fry until cooked all the way through, over medium-ish heat. Set aside on a paper towel, continue on with the recipe, and add this back in at the end.

In the same pan, adding a little more oil if necessary, add onions, garlic and ginger, and saute over medium heat until golden and fragrant.
Add Broccoli and give a stir for 2 minutes. Pour in the water or wine, stir, cover and let the broccoli steam for 3-4 minutes – until just tender.
While the broccoli is steaming, mix the sauce ingredients together in a small bowl.
Remove lid and cook off any remaining liquid until the pan is relatively dry.
Add the dried chilies and toast for few seconds.
Pour in the sauce, and give a stir to heat up.
Add the crispy tofu (or cooked chicken or shrimp) into the pan, warming and tossing to coat.
Serve with brown rice or noodles.

Serves: 4