Hi Everyone,
Here is a sweet and spicy warming winter dish that I know you will love. The tofu gets nice and crispy in the pan and you also have a nice crunch from the pistachio nuts. The combination of the sweet peppers and the ras al hanout is a great pair. Enjoy!
- 1- 20oz. block of super firm sprouted org. tofu
- 2 t. chopped garlic
- 2 t. ginger
- olive oil
- 3 t. Ras el Hanout (North African spice mixture), available at Whole Foods and other spice stores)
- 1 t. Salt
- ¼ t. Pepper
- 2 Tbs. Tamari
- ¼ cup raisins, softened in ¼ cup boiling water
- 1 onion, cut in quarters and slivered
- 2 cups broccoli florets
- ½ cup of hot sweet peppers, cut into small pieces.
- ½ cup pistachio nuts
- juice of ½ lemon
- 1 Tbs. Italian parsley
- Cut the tofu block into thirds, lengthwise, and lay out on clean dish towel. Pat dry with other towel. Cut into cubes. Cover bottom of heavy sauté pan with olive oil. Saute tofu cubes until golden brown, turning on all sides. Add the garlic and ginger. Then add the Ras el Hanout. Add the Tamarii, salt and pepper. Add the onion and cook until translucent. Add the broccoli and continue cooking until soft. Add the raisins with their juice, the hot, sweet peppers, and the pistachio nuts. Right before serving, squeeze the juice of ½ lemon over the tofu and garnish with the parsley.
- Serve with rice.
Step-By-Step Instructions:
Cut the tofu block into thirds, lengthwise, and lay out on clean dish towel. Pat dry with other towel. Cut into cubes. Cover bottom of heavy sauté pan with olive oil. Saute tofu cubes until golden brown, turning on all sides. 
Add the garlic and ginger. Then add the Ras el Hanout. Add the Tamarii, salt and pepper. 
Add the onion and cook until translucent. 
Add the broccoli and continue cooking until soft. 
Add the raisins with their juice, the hot, sweet peppers, and the pistachio nuts. 
Right before serving, squeeze the juice of ½ lemon over the tofu and garnish with the parsley. 
Serve with rice.
Comments are closed.