Skillet Tofu with Broccoli and Peppers

INGREDIENTS

• 2 teaspoons sesame oil
• 1 large red bell pepper, stemmed, seeded, and julienned
• 2 large broccoli heads (about 1 pound total), cut into small florets
• 1⁄2-inch piece fresh ginger, peeled and minced
• 1 pound non-GMO firm tofu, drained and crumbled
• 2 tablespoons wheat-free tamari
• 1 tablespoon rice wine vinegar
• 1⁄2 cup vegetable broth or filtered water
• 1 tablespoon arrowroot
• 2 tablespoons filtered water
• 1 tablespoon white sesame seeds
• 1⁄4 cup loosely packed cilantro leaves, roughly chopped

Preparation

1. Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the peppers and broccoli, toss to combine, and cook, stirring occasionally, until soft, 3 to 4 minutes. Stir in the ginger and cook for 1 minute. Then add the crumbled tofu and stir until the tofu is well combined.
2. Add the tamari, vinegar, and broth, and bring to a simmer. While the tofu cooks, combine the arrowroot with the water and pour the mixture into the pan. Stir well and simmer for another 2 to 3 minutes to allow the liquid to thicken.
3. Step 3: Divide the tofu among four bowls and serve immediately, garnished with the sesame seeds and cilantro. This dish serves up nicely with the Cauliflower Rice.