• Spicy Tofu & Broccoli in Garlic Sauce

    Gluten Free Tofu & Broccoli Stir Fry Recipe

    by Ellen on December 2, 2010 · 3 comments

    “Can you make gluten free W6 every Wednesday? We can call it W6 Wednesday.” A plaintive and earnest plea from my husband.

    When he used to work downtown, he went to this one particular Chinese restaurant every day for lunch and he always ordered W6. Broccoli in Garlic Sauce with white rice. He began asking for it recently and it thus became my challenge to make a gluten free version of W6. I added tofu, because I could.

    I give to you: W6. With tofu.

    Spicy Tofu & Broccoli in Garlic Sauce

    click here for printable recipe

    1/2 c. water + 1/4 c. water, divided
    1/2 c. wheat free tamari
    2 tsp rice wine vinegar
    3 tbsp agave
    3 tbsp ketchup
    4 tbsp sweet chili sauce (can use Heinz Chili Sauce)
    1 tbsp sambal oelek (fresh chili paste)
    1/4 tsp crushed red pepper + 3 tbsp cornstarch, divided
    1 tsp + 3 tbsp cornstarch
    1 14 oz package extra-firm tofu, drained, pressed and diced
    2 tbsp canola oil
    2 scallions, chopped
    4 cloves garlic, minced
    2 tsp fresh ginger, minced
    4 c. broccoli florets

    1. Combine 1/2 cup water, tamari, rice wine vinegar, agave, ketchup, sweet chili sauce, fresh chili paste, crushed red pepper, and 1 tsp cornstarch. Whisk thoroughly. Set aside.

    2. Coat diced tofu in 3 tbsp cornstarch to coat. Set aside.

    3. Heat 1 tbsp oil in a wok or large saute pan over medium-high heat. Add the tofu and spread as evenly as possible over the surface of the pan so that each piece is touching the pan. Allow the tofu to cook undisturbed for about 3 minutes or until crisp to your liking. Using a spatula, gently turn the tofu so that the other surfaces and cook until crisp. Remove to a plate.

    4. Reduce the heat to medium and add the other tablespoon of oil. Add scallions, garlic, and ginger, stirring constantly for 30 seconds. Add the broccoli and remaining 1/4 cup water. Cover and cook until the broccoli is almost cooked through, being very careful not to overcook. Add the reserved mixture from step 1 and the tofu, and blend with a large spoon. Continue cooking until mixture is heated, tofu is coated, and sauce begins to thicken. Serve over rice.

    Next up: how to make those fortune cookies gluten free?!

    { 3 comments… read them below or add one }

    Valerie@CityLifeEats December 10, 2010 at 11:32 am

    Just found your new blog home – it's beautiful!! I linked to your grawnola recipe from my Gluten-Free Holiday post (vegan parfaits! soy free too :)) but it looks like linking to its original address is fine :)

    Reply

    Joy December 18, 2010 at 3:43 pm

    This is incredible! you now have me craving tofu.

    Reply

    @Kennesawchef January 15, 2011 at 10:00 am

    This recipe looks delicious. I think my fiancee would love this dish.

    Reply

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