Tofu Sambal

By tammy1365

Ingredients

• 1 14-oz 1 14-oz 14-oz pkg firm tofu, drained & patted dry
• 1 1 1 T cornstarch, divided
• 2 2 2 T toasted sesame oil, divided
• 1/2 1/2 1/2 c veg. broth
• 1/4 1/4 1/4 c soy sauce
• 1 1 1 T fresh lemon juice
• 2 2 2 t sambal oelek or chili garlic sauce
• 1-1/2 1-1/2 1-1/2 c carrots
• 1 1 1 onion, cut in wedges
• 2 2 2 bunches broccolini, cut in long florets
• 1 1 1 bunch scallions, bias sliced, whites/greens separated
• 1 1 1 T each garlic and ginger, minced
• 1/3 1/3 1/3 c fresh cilantro
• cooked jasmine rice

Details

Adapted from google.com

Preparation

Step 1

Cut tofu into 1X2 inch strips; toss with 1 T cornstarch, S&P. Heat 1 T oil and cook tofu in batches until golden; drain on paper towel. Whisk broth, soy sauce, lemon juice, sambal and 1 T cornstarch. Stir fry carrots and onions in 1 T oil. Add broccolini, then scallions whites, ginger and garlic. Add tofu and sauce; stir to coat. Top with scallion greens and cilantro. Serve over rice.