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.
