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Almond Butter Broccoli Stir Fry
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| Almond Butter Broccoli Stir Fry -serves two Ingredients: | |
| 1 pound | organic tofu, cubed |
| chicken, alternative | |
| 2 tsp | oil, (I used sesame) |
| 1 12-ounce bag | broccoli slaw |
| For the sauce: | |
| 2 heaping tbsp | almond butter, (or peanut butter) |
| 2 tbsp | reduced sodium soy sauce |
| 1 tbsp | water |
| 1.5 tsp | minced ginger |
| 1 tsp | minced garlic |
Drain/press tofu for at least thirty minutes.
Heat a large skillet with 2 tsp oil over medium heat. Once oil is hot, add cubed tofu (it should sizzle when added to pan).
Cook tofu for about 10+ minutes, flipping once browned until browned on all sides.
While tofu is browning, combine sauce ingredients in a small bowl.
Once tofu is done, transfer to a plate. Spray the same pan with cooking spray and add broccoli slaw plus a few tbsp of water. Cook until softened (5+ minutes), stirring often.
Once broccoli slaw is tender, pour sauce over slaw and add tofu. Season with salt and pepper. Mix to combine and serve!
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