Serves 4
Ingredients
1 block tofu, pressed
1 head broccoli, chopped (from KyV Farm)
3 carrots, chopped (from KyV Farm)
2 Tbsp Sunflower seed butter (or any nut butter you choose)
2 Tbsp agave
1 Tbsp wheat free Tamari
1 head broccoli, chopped (from KyV Farm)
3 carrots, chopped (from KyV Farm)
2 Tbsp Sunflower seed butter (or any nut butter you choose)
2 Tbsp agave
1 Tbsp wheat free Tamari
Optional
Red pepper flakes
Directions
1. Heat 1 Tbsp water in a wok over medium high heat; cube tofu and add, browning on two sides, about three minutes, adding 1 tsp water as needed to prevent sticking; remove from heat and set aside.
2. Heat a second Tbsp water in wok add vegetables; stir constantly until tender crisp, again adding 1 tsp water as needed to prevent sticking; about 3 to 5 minutes.
3. Add tofu back to wok and reduce heat. Mix sunflower seed butter, agave and tamari in a small bowl; add to tofu mixture and toss to coat; serve with red pepper flakes if desired.
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