• Organic Sprouted Tofu
• White Miso (or any miso)
• Gluten Free Soy Sauce
• Vinegar (I use a dash of Braggs Vinegar with some high end basaltic but you can use whatever you want)
• A dash of ‘bright” – about a Tbs. of a liquor like cab wine and in this case I only had Tequila so I added a dash of this, you can leave this out if you want)
• Organic Baby Broccoli often referred to as broccolini
• Package of Haricot Verts (fancy thinner “refined” green beans)
• Olive oil (and I add a dash of lycopene enriched for health but too much tastes off so just a dash)
• If you care to, you can add some kind of butter variation, 1 Tbs. (I didn’t as didn’t have any so did without)
• I don’t like fruit in my veggie dishes but for those of you who do: finely diced well-drained or fresh pineapple, 1/3rd a cup, added, is divoooone for you guys.
In a deep dish put olive oil, 1 cup water, 2-4 Tbs. of soy sauce, 1 -2 Tbs. of some liquor, ¼- to 1/3 cup of vinegar (I did a dash of Bragg’s and then added some fig balsamic) and heat up with moderate heat. Optional is too add a Tbsp. of balanced butter, butter or ghee.
When the liquids are starting to warm, then place in tofu cut in small squares. Stir while warming. When they start to absorb liquid and get dark, add the finely diced flowery ends of the baby broccoli and cut up beans and cover for about 5 minutes stirring now and then.
When the veggies look al dente but cooked well enough, remove from heat.
Take a heaping Tbs. of miso and mix in. If you add it to water first, a small amount in a cup, and make a liquid of it and then pour it, it is easier to do this but I am often too impatient and just glob it in there and then work it around.
This have a very Asian healthy flavor.
• You can also add freshly sprouted mung beans (not too long but nice and fresh and crisp and soft at the same time) along with or not, some nuts like pine (best roasted) or peanut.
• But I like with out the nuts though one of my friends loves it when I add roasted pine nuts.
This is a winner and it’s beautiful to look at. Today I am serving it with organic medium to rare Lamb Chops that I drizzled with the rest of the liquid at the bottom of the veggies.