KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsTofu: (optional, see note)
1 350-g pkg (12-oz) firm or extra-firm tofu, cut into cubes about 1⁄2″ – ¾” thick
1 tbsp tamari (or coconut aminos)
1½ tbsp rice wine vinegar or red wine vinegar
For the Sauce:
1/3 cup tamari (or coconut aminos)
¼ – 1/3 cup water
3 – 3 1/2 tbsp pure maple syrup or agave nectar
1 – 1½ tbsp freshly squeezed lemon juice
1 1/2 tsp toasted sesame oil (optional, omit for oil-free)
1 tsp blackstrap molasses
5-6 medium-large cloves garlic, minced (reduce for kiddo palates)
2 – 2½ tsp freshly grated ginger
1 tbsp arrowroot powder
Stir-Fry Mix
½ – 1 tbsp oil or splash of water for oil-free (to saute tofu; see directions for oven-baking)
4 ½ -5 cups broccoli, cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)
couple pinches of sea salt
couple teaspoons of water
1½ cups red, yellow, or orange bell pepper, sliced (about 1 medium-large)
½ – ¾ cup raw cashews
1/2 cup sliced green onions
Comments