Shishito Peppers over Crunchy Tofu & Broccoli
Shishito peppers are the ones you eat in Spain in every tapas bar, but the source is actually from Japan. They are known for their sweet flavor although some might be spicy. In Spain they say that one to ten is spicy:) Nutrition facts: peppers are generally great anti-inflammatory source and a low calorie vegetable that is loaded with vitamins such as C and K.
The combination of this dish is truly delicious and satisfying. Vegetables and tofu as the main protein source creates a great one dish meal, with very minimal effort. Enjoy, try and comment :)
1 large onion, sliced
2 teaspoons olive oil
1 teaspoon ginger, minced
2 cloves of garlic, minced
3 cups of broccoli (frozen and thawed is fine)
3 cups of fresh shishito peppers
1 tablespoon soy sauce
1 tablespoon sweet chili sauce
1 package of sprouted organic Tofu 15.5 oz / 439 gr
1 tablespoon coconut oil
Take a wide pan preferred nonstick and add olive oil, onion, salt and pepper. Let it sweat for a few minutes on low/medium heat until translucent. Then add garlic and ginger. Sauté for a minute or so, add the brocolli. Lower the heat to simmer. In the mean time take another nonstick pan, add coconut oil and start to sauté the tofu, sprinkle with salt and pepper. Sauté one side and when golden, flip to the other side. Be gentle not to break the tofu. When the tofu is ready, add it to the the other pan on top of the brocolli, then add the shishito peppers, soy sauce, sweet chili sauce, salt and pepper and let it simmer until the peppers are nice and tender but not mushy and all the flavors combined.