After many Thanksgiving leftover lunches and dinners, it’s time to get back on track and down the healthy route! I cooked a massive Thanksgiving meal that I shared with family and friends: Turkey, fresh corn with butter, green bean casserole, mashed potatoes, rutabaga, roasted squash, stuffing and Brussel sprouts with maggi seasoning.
On top of all that was gravy, cranberry jelly, a vegetable plate, some bread and avocado cups. Gobble gobble! We had a fantastic meal and more friends joined us later in the evening for a nightcap. Since then, Ben and I have been working our way through the leftovers, pleading ignorance to the large amounts of food we’ve been consuming. That’s until this morning when I woke up looking like I was six months pregnant.
No need to panic though as there’s nothing like the present to do some damage control. Tofu and broccoli with spicy oyster sauce requires very little prepping and is low in fat and calories. It’s the perfect dish to make if you’re looking to cleanse and detoxify your body after a weekend of over-indulgence. This is exactly what I needed!
The sauce is thick enough to nicely coat the tofu and broccoli so the sauce doesn’t end up sitting at the bottom of the bowl looking sad and watery. So don’t be deterred by the ‘plain vegetarian’ looks of this dish, there’s plenty of flavors infused here! It can be served as a salad or a side to chicken (like this incredibly easy basil chicken) or any other types of meats. If you’re making a lot, I suggest keeping the sauce separate from the tofu and broccoli and add it just before serving. Silken tofu contains a lot of water so the longer the sauce is kept with it, the thinner it will get.
Being able to eat anything without having to worry too much about my weight is only possible if I keep it under control. If I know I’m about to have a weekend of indulgence, I make it a priority to follow it up with a few days of clean and healthy eating.
Balance is key: Gobble gobble + gobble gobble = tired and chubby. But gobble gobble + light and healthy = content, satisfied and feeling great about my body! Happy dieting everyone!
Tofu and Broccoli Salad
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 13 minutes
- Yield: 2 1x
- Category: Side
- Method: Stove Top
- Cuisine: Chinese
- Diet: Vegetarian
Description
This vegetarian tofu and broccoli salad is the perfect side to serve for a light and healthy meal.
Ingredients
- 1 head broccoli, cut into bite size chunks
- 14 oz block silken tofu
- Sesame seeds
Sauce
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Instructions
- Mix all the ingredients for the sauce in a bowl and set aside.
- Drain the tofu and transfer it to plate. Leave for 10 minutes.
- Fill a pot of water with a little salt and bring it to boil.
- Add the broccoli and cook for 3 minutes, until the broccoli is tender but still yielding a slight crunch. Drain and rinse in cold water. Set aside.
- Take the plate of tofu and drain the excess water. Slice the tofu into bite size squares.
- Arrange the broccoli and tofu in a bowl and pour the sauce over. Sprinkle with sesame seeds. Serve chilled.
Notes
Tip: For a spicier recipe, add a squirt of sriracha sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 6.1g
- Sodium: 585.9mg
- Fat: 9.3g
- Saturated Fat: 1.2g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 26.1g
- Fiber: 9.1g
- Protein: 20.4g
- Cholesterol: 0mg
My new go-to for “get delicious food on the table fast” kind of nights. Simply reduced red pepper flakes for my 7 year old and she loved it!
This is so simple but the flavours are spot on.
I agree, so simple but so tasty! Glad you liked it Mallory 🙂
This dish has both my favorite ingredients – tofu and broccoli! That’s my kind of dish and I never seem to get enough of stir fried dishes!
The perfect detox meal after a heavy Thanksgiving weekend 🙂 Silken tofu is my favorite!
That is a gorgeous stir fry. I can’t get over the pretty pictures.
Thank you, so are yours!