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Szechwan Tofu Broccoli

• 1 tablespoon safflower oil
• 4 cloves garlic, diced
• 1 bunch broccoli, chopped
• 1 block firm tofu, cubed
• 1-1/2 tablespoons mock chicken broth powder
• 1/2 cup water
• 1-1/2 tablespoon bottled Szechwan sauce

Heat the safflower oil in a skillet at medium high. Sauté the garlic for about 30 seconds or until golden brown. Add the broccoli and stir to coat the broccoli with the oil. Next add the tofu, water, mock chicken broth powder, and Szechwan sauce. You can also use 1/2 cup vegetable broth instead of the mock chicken broth powder and water. Mix everything together. Cover the skillet and let everything steam for about 4 minutes. Remove the lid, stir again, and turn the heat to high so that the liquid evaporates. Continue to stir for 3-4 more minutes to make sure it doesn't stick. Be careful that you do not over cook the broccoli by testing it with a fork during the last few minutes to make sure it is still crisp.

Simple Fried Basmati Rice

• 1 tablespoon safflower oil
• 1 tablespoon toasted sesame oil
• 1-1/2 cup basmati rice (rinsed 3 times) precooked
• 1/2 tablespoon ginger, grated
• 4 stalks green onion, chopped
• 1 or 2 tablespoon Bragg’s Liquid Aminos or soy sauce

Heat a wok on high, add the safflower oil and sauté the ginger and green onions for a few minutes. Next add the cooked basmati rice and stir. Add the toasted sesame oil, stir again, then add the Liquid Aminos (or soy sauce) and mix well.