Saucy Ginger Garlic Tofu And Chickpeas!

saucy ginger garlic tofu and chickpeas display image  018b248a

Saucy Ginger Garlic Tofu and Chickpeas!
This is a yummy recipe for a sauce…and a meal to go with it. The sauce is sweet, tangy and delicious, especially when paired with a variety of textures like the crisp veggies, soft tofu and crunchy scallions. The chickpeas are especially delectable when the sauce caramelizes.
1 head broccoli, separated into florets
2 bell peppers, red or yellow, sliced
3 16oz cans of chickpeas, drained and rinsed
1 16oz block of tofu, drained and cubed
2 tbsp olive oil
2 tsp garlic salt
5 scallions, sliced
5 cloves garlic, minced
1/4 tsp ginger paste
2 tbsp sesame oil
1/3 cup rice vinegar
1/2 cup veggie broth
1/4 cup maple syrup
1 tbsp corn starch
2 tbsp tomato paste
Start by making the sauce: in a small saucepan saute the garlic and ginger in the sesame oil until softened and fragrant. Add the rice vinegar, broth, maple syrup and tomato paste and bring to a boil. Add the cornstarch a little bit a time while whisking constantly, so it doesn’t clump up. Lower the temperature and continue to simmer the sauce until it starts to thicken, approximately 5-7 min.
Meanwhile, in a large skillet, heat 1 tbsp of olive oil and saute the broccoli and peppers until their colors start to brighten, about 3 min. Add the chickpeas and season with 1 tsp garlic salt. Continue to saute until the chickpeas are heated through. In a separate medium skillet heat the remaining 1 tbsp of olive and saute the cubed tofu with 1 tsp garlic salt until the tofu starts to brown just a litte. At this point, add 1 cup of the ginger garlic sauce to the skillet with chickpeas and veggies and the rest of the sauce to the skillet with tofu. Stir constantly over high heat until sauce is well incorporated and starts to carmelize, approximately 3-5min. Enjoy!
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