Tofu & Broccoli

Prep Time: 1 hour, 15 minutes
Cook Time: 30 minutes

Serves: 2

Ingredients:

Marinade
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp Braggs Liquid Aminos
1/2 tsp baking soda
2 Tbsp water
2 Tbsp olive oil
1 lb Extra Firm Tofu, cut into half inch thick strips

Sauce
1/4 C Braggs Liquid Aminos
1/4 C water
2 Tbsp brown sugar
4 cloves minced garlic
2 Tbsp flour
1 Tbsp sherry
1 Tbsp sesame oil

Additional Ingredients
2 Tbsp olive oil
2 heads broccoli crowns

Make Marinade:

1. In a medium bowl, whisk first 6 ingredients
2. Toss tofu in marinade, cover bowl and refrigerate for at least 1 hour.

Make Sauce:

      In a large bowl whisk all ingredients and set aside.

Cook Tofu:

1. Preheat a conventional oven to 400 degrees
2. Line a cookie sheet with parchment paper
3. Place tofu on cookie sheet in a single layer
4. Bake for 15 minutes.
5. Using a spatula, flip tofu to other side and bake for an additional 15 minutes
6. Remove from oven and set aside.

Cook Broccoli: 

1. Preheat a large saute' pan or wok over medium heat.
2. Add broccoli to pan, stirring occasionally to sear, for about 5 minutes.
3. Remove broccoli from pan and set aside.

Serve:

1. Add tofu and broccoli to bowl with sauce and toss to coat.
2. Serve alone, over rice noodles or with fried rice.

Chicken & Broccoli

Prep Time: 1 hour 15 minutes 
Cook Time: 30 minutes 

Serves: 2

Ingredients:

Marinade
1 tsp sugar
1 Tbsp cornstarch
1 Tbsp Braggs Liquid Aminos
1/2 tsp baking soda
2 Tbsp water
2 Tbsp olive oil
1 lb boneless & skinless chicken thighs, cut into 1" x 3" strips

Sauce
1/4 C Braggs Liquid Aminos
1/4 C water
2 Tbsp brown sugar
4 cloves minced garlic
2 Tbsp flour
1 Tbsp sherry
1 Tbsp sesame oil

Additional Ingredients
2 Tbsp olive oil
2 heads broccoli crowns

Make Marinade:

1. In a medium bowl, mix first 6 ingredients
2. Toss chicken in marinade, cover bowl and refrigerate for at least 1 hour.

Make Sauce:

      Whisk all ingredients and set aside.

Cook Broccoli & Chicken: 

1. Preheat a large saute' pan or wok over medium heat.
2. Add broccoli to pan, stirring occasionally to sear, for about 5 minutes.
3. Remove broccoli from pan and set aside.
4. Heat olive oil over medium heat in large saute' pan or wok.
5. Add chicken to pan in a single layer.
6. Using a spatula, flip chicken over every couple of minutes for about 8 minutes.
7. Pour half of sauce over chicken and stir chicken to coat.
8. Cook for another 5 minutes, stirring occasionally.
9. Add broccoli and remaining sauce to pan, stir to coat and remove from heat. 
10. Serve alone, over rice noodles or with fried rice.

Enjoy!

Spinach Salad w/Tarragon Chicken Breast & Honey Mustard Dressing

Prep Time: 10 minutes

Cook Time: 8 - 10 minutes 

Serves: 2

Ingredients:

1/4 Tsp each: Black Pepper, Garlic Powder, Smoked Paprika & Salt 

1lb Chicken Breast, sliced

1/2 Tsp: Tarragon, dried

1 Tbsp Olive oil or Non-stick pan spray

4 C Baby Spinach

2 Tbsp Red Onion, diced

1 Medium Tomato, sliced or 1 C Cherry Tomatoes

1 Large Egg, boiled & diced

3 Tbsp Honey Mustard Dressing

Instructions:

1. Whisk black pepper, garlic powder, paprika & salt in a medium bowl
2. Place chicken in bowl and toss to coat.
3. Sprinkle chicken with tarragon.
4. Preheat oil in a skillet over medium heat.
5. Pour chicken in skillet and separate the slices so that they are flat and not touching.
6. Cook on each side for about 4 minutes or until juices run clear and remove from heat.
7. In 2 large plates or medium bowls, place spinach and top with onion, egg, tomatoes and chicken.
8. Serve with honey mustard dressing.

Enjoy!

Honey Mustard Dressing

Prep Time: 3 minutes

Makes: 12 ounces

Ingredients:

1/2 C Mayonnaise 

1/4 C Honey

1 Tbsp Course Dijon Mustard

1 Tbsp Lemon Juice

1/2 Tsp Ground Black Pepper

Instructions:

1. Whisk all ingredients until smooth.
2. Store in an airtight container and refrigerate for up to a week.