I randomly concocted this recipe as I was perusing through Trader Joes.
Tofu? Check! Leeks? Never cooked with them before, but check! Broccolini? Check! Edamame? Check!
This is a great meal for anyone following a vegan or vegetarian diet, or someone like me who eats meat, but likes to swap it for tofu, beans or veggies around 3 times a week.
All you need to do is throw everything into a saucepan and you’ll have a healthy meal, all under 20 minutes!
2 tbs peanut oil
1 tbs rice wine vinegar
fresh ginger (optional)
1 medium sized leek, just the white part.
1 package of extra firm Trader Joes teriyaki tofu
I package of cooked edamame
1/2 cup broccoli florets, or 5 broccolini sprigs
Step 1: Heat 2 tbs peanut oil in a saucepan over medium to high heat.
Step 2: Cut the leeks in half, rinse thoroughy and finely chop.
Step 3: Throw the broccoli into the sauce pan, add in the leeks and edamame. Sautee for 3-4 mintutes, turning down heat if leeks start to burn.
Step 4: Cut the tofu into slices and toss in with other ingredients. Add in the rice wine vinegar, salt and pepper, to taste (I use 1 tsp each)
Step 5: Add in the ginger and cook until the tofu turns brown.
I usually serve this on a bed of butter lettuce.