Ingredients
- 1 head of broccoli
- 150 grams of tofu
- 150 grams of tuna (canned or fresh)
- 3 red shallots
- 2 cloves of garlic
- 5 curly chilies
- 1 thumb-sized piece of galangal (laos)
- Ground black pepper (to taste)
Instructions
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Prepare the Broccoli: Cut the broccoli into bite-sized florets. Soak the broccoli pieces in a salted water bath for about 10 minutes to help remove any residual dirt and enhance its crispness. Drain and set aside.
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Cut the Tofu and Tuna: Dice the tofu into small cubes. If using fresh tuna, cut it into similar-sized cubes as the tofu. For canned tuna, simply drain and set aside.
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Slice the Aromatics: Thinly slice the red shallots and garlic. Slice the curly chilies into small rings, and thinly slice the galangal.
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Sauté the Aromatics: Heat a half tablespoon of cooking oil in a skillet or wok over medium heat. Add the sliced shallots, garlic, curly chilies, and galangal. Sauté until the shallots become translucent and the mixture becomes aromatic.
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Add the Tuna and Broccoli: Add the diced tuna and broccoli florets to the skillet. Stir-fry the mixture for about 5-7 minutes, or until the broccoli is tender and the tuna is cooked through.
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Incorporate the Tofu: Gently fold in the diced tofu, ensuring that it heats through and absorbs some of the flavors from the pan.
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Season and Serve: Sprinkle ground black pepper over the stir-fry. Since this is a diet-friendly recipe, salt and other seasonings are omitted to keep it light. Serve hot and enjoy a nutritious, satisfying meal!
Notes: For those following a strict diet, this recipe avoids added salt or seasoning, relying solely on ground black pepper to enhance the flavor. Adjust the amount of pepper to your taste preference.