I absolutely love this dish, and make it very often because it’s simple and filling and delicious, plus we all know the many health benefits or ginger.
16 oz. of firm tofu
-1 broccoli head
-3 carrots (shredded)
-1 bunch of scallions
-1 cup of mushrooms
(sliced in half)
-4 tbsp. of soy sauce
-1 tsp. of ginger
-2 tbsp. of ginger oil
3 small pieces of
-3 tsp. of sesame
-2 tbsp. of crushed
Putting it together:
-Place a large skillet on medium-high heat, add ginger oil and caramelize shopped scallions for about
2 minutes, add ginger paste and mix well, scramble the tofu and add it, so that
it absorbs all the flavors and pour 1 tbsp. of soy sauce, let it heat up for
about 2 minutes.
-Add your broccoli, mushrooms, shredded carrots, remaining soy sauce and ginger root all at once, raise the heat a little and cook for about 4 minutes. Mix it constantly.
-Remove from heat, take out the pieces of ginger root and add sesame seeds.
-Place a generous amount of alfalfa sprouts on a plate and place your veggies right on top.
-Finish it up by sprinkling some crushed peanuts.
Makes 4 servings.
And there you have it. I think the hardest part about this recipe is trying not to fall in love with
it. The rest is a piece of cake:)