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)
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