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3 tablespoons Coconut Oil, divided
8 ounces broccoli florets
1/4 red onion, sliced
2 scallions, sliced
Drain water from tofu. Place tofu on a paper towel-lined plate and pat dry, pressing slightly to release some of the liquid. Slice tofu into 1-inch cubes. Coat tofu in cornstarch.
Heat 2 tablespoons Coconut Oil in a 12-inch nonstick skillet over medium heat. Add tofu and cook until browned and crisp on all sides. Remove from pan.
Add remaining 1 tablespoon Coconut Oil to the now empty skillet. Add broccoli and sauté for 5 minutes. Add red onion and sauté for 5 minutes more or until vegetables are tender.
Calories 450, Fat 19 grams, Saturated Fat 9 grams, Carbs 49 grams, Fiber 4 grams, Sugar 9 grams, Protein 20 grams, Cholesterol 0 milligrams, Sodium 650 milligrams
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