Before you totally skip over this post because it sounds a little weird, let me say that this stir fry is really, really good! Trust me. (I was skeptical too when Will told me he wanted to make it for dinner one night.) We’ve already made this one a few times since it is just so easy. It’s one of those meals that comes together in a matter of minutes so it’s a good one to keep in your back pocket for weeknights. We adapted a recipe that came from Mark Bittman’s classic cookbook, How to Cook Everything. Will and I reference his cookbook all the time because he has practical recipes for well… everything.
Serve this delicious stir fry over some cauliflower “rice” or another starchy side. I enjoyed mine with a baked sweet potato.Print
Broccoli and ketchup may be an interesting combo, but I promise it’s good! You’ll love this tofu and broccoli ketchup stir fry.
- 16 ounces of extra firm tofu, pressed
- 3 tablespoons coconut flour
- 1/4 cup canola oil
- 2 tablespoons minced garlic
- 1/2 teaspoon cayenne pepper
- 1 cup ketchup
- 1 head of broccoli, chopped (~4.5 cups)
- Cube tofu and toss in the coconut flour to lightly coat.
- Heat oil in a large pan over high heat. Toss in tofu and cook for ~5 minutes, turning once, until lightly browned. Remove from pan and set aside.
- Add the other 1/8 cup of oil to the pan and toss in the chopped broccoli. Cook over medium heat for about 10 minutes or until it turns bright green and begins to soften.
- Add the garlic, cayenne pepper, and ketchup to the broccoli and stir. Heat for 5 minutes and then add the tofu. Stir gently and cook another 2 minutes or until tofu is reheated.
- Serve with rice or your favorite side!