Ingredients
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1 package extra firm Tofu
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2 tablespoons Vegetable Broth
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1 tablespoon Arrowroot Powder
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1 tablespoon Walnut Oil
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1 Scallion
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4 cloves Garlic
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1 teaspoon fresh Ginger
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1 tablespoon Tamari
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1 tablespoon Curry Powder
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½ teaspoon Black Pepper
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½ teaspoon hot Chili Oil
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1 tablespoon Bragg’s Liquid Aminos
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¼ cup thinly sliced Zucchini
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¼ cup Tomato
Directions
Steps
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1
Done
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In a medium saucepan, bring water to a boil. Add tofu block and cook for 20 minutes over medium heat. |
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2
Done
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Remove tofu; let cool, cut into slices, and set aside. |
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3
Done
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In a medium bowl combine vegetable broth and arrowroot powder and whisk until smooth. |
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4
Done
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Heat the walnut oil in a skillet and sauté the scallions and garlic for 2 minutes. |
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5
Done
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Add arrowroot mixture, ginger, tamari, curry powder, and black pepper and cook over medium heat until sauce starts to thicken, about 3 – 4 minutes. |
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6
Done
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Add the hot chili oil and Bragg’s Liquid Aminos; stir briefly and pour over the sliced tofu. |
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7
Done
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Garnish with thin zucchini slices and minced tomato. |
