Tofu and Broccoli Stir-Fry
Recipe: #10299
August 12, 2013
Categories: Tofu/Soy, Broccoli, Asian, Chinese, Wok/Stir-Fry, Gluten-Free Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"This is a great stir-fry. Freezing tofu changes the texture and renders it sturdier which makes it better for stir-frying"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (370.8 g)
- Calories 399.8
- Total Fat - 15.2 g
- Saturated Fat - 8.3 g
- Cholesterol - 0 mg
- Sodium - 1571.9 mg
- Total Carbohydrate - 56.9 g
- Dietary Fiber - 4.9 g
- Sugars - 12.7 g
- Protein - 12.6 g
- Calcium - 275.4 mg
- Iron - 3.6 mg
- Vitamin C - 83.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a skillet over high heat, fry tofu in 1 tablespoon (or more) of peanut oil, stir and season with 1 tablespoon tamari until browned. Set aside.
Step 2
In a small bowl, stir together veggie broth or water and cornstarch. Set aside.
Step 3
In another small bowl, stir together cooking wine, 3 tablespoons tamari, brown sugar sugar and sesame oil. Set aside.
Step 4
Heat 2 tablespoons (or more) peanut oil in a large wok or skillet over high heat. Add ginger, garlic and chili flakes and saute for 30 seconds. Add steamed broccoli and tofu; toss until coated with oil.
Step 5
Pour rice wine mixture down side of pan and toss again. Reduce heat to medium, cover, and cook for another 30 seconds. Stir the cornstarch mixture again until smooth and add to wok, stirring to combine.
Step 6
Cook, uncovered, another 1-2 minutes until sauce thickens. Season with salt and pepper.
Step 7
Serve immediately, over rice or as desired.
Tips
No special items needed.
0 Reviews
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