Recipes
Photo by Emily Sterne
Ingredients
1/4 cup tamari (wheat-free naturally brewed soy sauce)
1-2 tablespoons hot pepper sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 large package firm tofu, cut into 3/4-inch cubes
1 head broccoli, prepped into florets & stem peeled, julienned
1 package rice vermicelli
Kosher salt and freshly ground black pepper
Canola oil
Directions
In a bowl, combine tamari, hot pepper sauce, garlic, ginger and tofu and marinate for 15 minutes. In a wok, boil water and season well with salt. Blanch broccoli until al dente, about 30 seconds. Strain broccoli and water into a heat-proof bowl/strainer combo and then shock broccoli in ice bath. Add rice vermicelli to hot blanching water and allow to rehydrate for about 5 minutes, then drain. Meanwhile, in same wok, add oil to coat and stir-fry tofu in marinade, about 1 minute. Add broccoli and vermicelli and toss to combine and heat through; check for seasoning and serve.
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