Real Food. Real Stories. Oh Yeah.

Have you had it up to here with boring stir-fry? Give this one a whirl!

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Chinese 5-Spice Tofu and Broccoli

I’ve been vegetarian for six years, and my favorite dishes have changed and expanded ever since. But like a loyal friend, tofu and broccoli has always been there for me. It’s reliable, it’s easy to make, and it makes it seem like I put way more effort into lunch or dinner than I actually did. What’s not to love?

Well, one thing that could lessen the love is a lack of variety. I like making tofu and broccoli because it’s fast and dependable, but even fast and dependable can be made better with a little sprucing up. Enter Chinese 5-Spice. Chinese 5-Spice is a blend of black pepper, star anise, cinnamon, fennel, and cloves – it’s warm, it smells great, and best of all, it’s pretty cheap!

What follows is not only my secret for the easiest vegan meal you’ll ever make that doesn’t come from a can, but also a method to jazz it up with a very flavorful seasoning.

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Tofu: "Please, make me pretty!"

To start, take about a quarter of a block of tofu and cut into bite-size pieces. Sometimes I cut the tofu into cubes for faster cooking and easier stirring; but in this dish, you’ll want relatively-larger pieces for easy frying. You can pat your tofu somewhat dry if you like, but don’t drain it or make it bone-dry – you’ll want some moisture to help the spice mixture stick! No eggs or oil required.

Heat a blend of olive and sesame oils in a skillet on medium. Meanwhile, put about 1-2 tsp of Chinese 5-Spice into a small bowl with a flat bottom (you can also use a small plate, just be careful to not send the spices flying everywhere as you dredge). When the skillet is hot enough, dredge each piece of tofu in the spice blend to coat evenly. The moisture from the tofu will make the spice blend cling to it and form a nice coat.

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Once each piece is coated, add it to the skillet and start frying!

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Allow the tofu to cook on one side for up to 5 minutes, then flip. Scoot all of the pieces to one side of the pan, then add your broccoli. Adding the broccoli at this step as opposed to earlier allows it to cook through without getting soggy or burnt – it’ll be just perfect!

You may also have some extra spice left in your bowl (as I often do). Instead of cursing at your wasted spice, take what’s left and sprinkle it over the broccoli! Stir the broccoli so it gets coated in both oil and spice; if the broccoli seems dry, spray with some cooking oil. Do not add water or excess oil, as this will make the spices fall off off your food and into the skillet; we’re not eating the skillet for lunch so it shouldn’t get all of the seasoning! Once the remaining 5-Spice has been added, sprinkle both the tofu and broccoli with some sea salt to bring out the flavor further (avoid soy sauce as this will also wash off your spices).

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Yummy

Allow the tofu and broccoli to cook for about 5 minutes more, then turn off your heat and serve! I like eating this over a bed of quinoa for extra protein, but you can substitute your grain of choice – or use no grain at all! Happy eating!

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