DAY 3: Ginger Broccoli Tofu, Brown Rice & Citrus Fennel Salad

Ginger Broccoli Tofu

  • ¾ block tofu, cut into cubes

  • 3 Tbsp olive oil, divided

  • 1 Tbsp fresh ginger, minced

  • 2 cloves garlic, minced

  • 4 green onions, sliced

  • 1 stalk broccoli, cut into pieces

  • 6 mushrooms, sliced

  • ½ cup hot water

  • 1 ½ tsp veggie broth powder

  • 1/8 tsp chili flakes

  • 2 Tbsp tamari

  • 2 tsp cornstarch

  • 2 tsp cold water

Instructions

Stir-fry tofu in 2 Tbsp oil until golden. Add 1 Tbsp oil, ginger, garlic, onion and broccoli to pan; cook until broccoli is tender-crisp. Mix veggie broth powder and hot water; stir until dissolved. Add to tofu mixture along with mushrooms, chili flakes and tamari. Mix cornstarch and cold water; stir until dissolved. Add, stirring constantly; cook 1 min. Serve over brown rice from Day 1.