In the wake of covid-19 pandemic, we need something help boosting our immune system and for tonight dinner, I prepare turmeric tofu with broccoli. Since kids doesn't like eat turmeric, I ground it.
Ingredients:
2 tablespoons butter
1 Kilogram tofu, sliced into small chunks
1 teaspoon salt
1 medium garlic, sliced thin
1 table spoon turmeric, ground
1 medium red onion, sliced
2 tablespoons lemon juice
1/4 teaspoon fish sauce
1/4 teaspoon ground pepper
4 cups broccoli florets
1 cup coconut aminos
2 medium chili, chop
Slices of two lemon for garnish
Method
- Melt some butter in a pan over low heat.
- Saute garlic, ginger, onion, salt and pepper in the pan.
- Add the tofu chunks to the pan. Cook the tofu for about 3-4 minutes on high flame until it is browned form both sides. Transfer into another bowl.
- Turn the heat to low and add the coconut aminos to the pan along with some lemon juice and fish sauce. Let this sauce simmer for about 8-9 minutes on medium heat until it is thickened.
- Steam the broccoli florets in batches over a steamer for about 5minutes. Ensure that you do not over steam the broccoli.
- Now place the steamed broccoli florets on a large plate. Add the cooked tofu chunks over the florets.
- Now pour the sauce on top.
- Garnish with lemon slices on top.
- Serve hot.