Spicy Tofu and Broccoli #WeekdaySupper

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It’s no secret that I enjoy teaching children.  It’s probably not even a secret that I have a soft spot for troubled children that need patience, kindness, and someone who just cares about them.  So when I was asked if I would tutor a young student who has some difficulties after school I agree without much hesitation.  While it’s been tiring because it’s several hours after school several days a week, it’s also been rewarding.

There are days when it’s hard to keep an even tone and stay calm but then there are days when I see his grin and it just makes working with him worthwhile.  Because regardless of how they act, every child has a good side.  It’s up to us to dig deep enough to find it.

So at the end of a long day, when I finally make it home, I’m looking for a quick and healthy meal.  This tofu and broccoli dish came together in 20 minutes and was delicious.  Served over top of jasmine rice it made a complete meal that was full of spicy flavor.

Spicy Tofu and Broccoli (adapted from Steamy Kitchen’s Healthy Asian Favorites Cookbook)
1 T. olive oil
4 garlic cloves, minced
1 t. ginger, grated
1 t. jalapeno peppers, minced
16 oz. extra-firm tofu, cubed
1 t. black pepper
1 head broccoli, cut into florets
1/2 t. Sriracha sauce
3 T. Vegetarian Stir-Fry sauce
1 T. water
2 t. Chinese black vinegar or balsamic vinegar

1.  Heat the olive oil in a large skillet over medium high heat.  Add in the garlic,  ginger, and jalapenos and saute for 2 minutes.

2.  Add in the tofu and black pepper and cook for 3-4 minutes.

3.  Add in the broccoli and saute for 2-3 minutes.  Stir in the Sriracha, stir-fry sauce, water, and vinegar.  Cook for 3 minutes then serve over rice.

Don’t forget to check out all the delicious #WeekdaySupper meals:

Friday – Cookin’ Mimi – Slow Cooker Sausage and Corn Chowder