Tofu & Broccoli Stir-Fry

Dan and I both had doubts about this recipe, since the main ingredient is TOFU. But, we both really liked it. It felt like eating Chinese food at home. yum!

1/2 cup vegetable broth or reduced-sodium chicken broth

1/4 cup rice wine or Sherry (I used rice vinegar)

3 Tbsp reduced-sodium soy sauce

1 Tbsp + 1 tsp sugar

1/4 tsp crushed red pepper, or more to taste

1 14-oz. package extra-firm water-packed tofu, drained

1/4 tsp salt

2 Tbsp canola oil, divided

1 Tbsp minced garlic

1 Tbsp minced fresh ginger

6 cups broccoli florets

3 Tbsp water

1. Combine broth, rice wine, soy sauce, 1 Tbsp cornstarch, sugar, and crushed red pepper in a small bowl. Set aside.

2. Cut tofu into 3/4 inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 Tbsp cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 Tbsp oil in  a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2-3 minutes more. Transfer to a plate.

3. Reduce heat to medium. Add the remaining 1 Tbsp oil, garlic, and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Serve over rice noodles or rice.

Recipe from Eat Healthy Your Way (a publication available at the Commissary)