Mindful Sodexo 
Pizzetta layered with seared tofu, broccoli, red pepper, mozzarella, and orange ginger garlic sauce
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Prep Time: 8 to 10 minutes, plus 4 hours for pressing of tofu|Cook time: 12 to 15 minutes|Yield: 4 servings; 1 pizzetta each
Chinese Ginger & Garlic Sauce, divided
Ingredients
- 2 teaspoons canola oil
- ½ cup diced onion
- ½ cup and 1 Tablespoon water, divided
- 1 Tablespoon brown sugar
- 2 Tablespoons low-sodium soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon orange juice
- 1 Tablespoon cornstarch
Chinese Tofu & Broccoli Pizzetta
Ingredients
- 8 ounces of firm tofu
- 1 cup small broccoli florets
- 4 whole-wheat flatbreads, approximately 4-inch x8-inch or whole-grain pocketless Greek pita or whole-grain naan
- ½ cup prepared Chinese ginger & garlic sauce
- 1 cup part-skim shredded mozzarella cheese
- 6 Tablespoons diced red peppers
To Prepare Chinese Ginger & Garlic Sauce:
Ingredients
- Heat oil in a saute pan over medium-high heat. Add onions. Saute for 3 to 5 minutes or until translucent.
- Add ½ cup water, brown sugar, low sodium soy sauce, garlic powder, ground ginger, crushed red pepper flakes, and orange juice. Stir to combine.
- Combine 1 Tablespoon water with cornstarch until smooth. Drizzle the slurry into the sauce. Whisk until dissolved. Bring to a boil. Reduce heat, and simmer for 5 minutes or until thickened. Cool before using.
To Prepare Chinese Tofu & Broccoli Pizzetta:
- Press tofu for 4 hours or overnight to remove excess liquid under refrigeration. Slice pressed tofu into ¼-inch planks. Coat hot non-stick skillet with cooking oil spray, and place tofu planks. Sear for 2 to 3 minutes on each side or until golden brown. Then, dice and cool before using.
- Blanch broccoli for 1 to 2 minutes or until bright green. Shock in an ice bath. Drain well.
- Preheat the convection oven to 350 degrees Fahrenheit (or standard oven to 400 degrees Fahrenheit).
- Evenly spread 2 Tablespoons Chinese ginger and garlic sauce to ¼-inch from the edge of each flatbread.
- In order, evenly top with:
-1/3 cup diced seared tofu
-1/4 cup shredded cheese
-1/4 cup broccoli florets
-1 ½ Tablespoons diced red peppers
-1 Tablespoon Chinese ginger and garlic sauce.
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges. - Place in preheated oven. Bake for 10 to 12 minutes or until cheese is melted and bubbly.
- Cut as desired. Enjoy immediately!
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