Broccoli with Ginger Tofu
Enjoy this soy-rich Asian-style meal recipe of rice, broccoli, tofu, and cashews. It's ready to serve in 30 minutes.
Ingredients
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1 cup short-grain rice
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2 stalks fresh broccoli (12 ounces)
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1/3 cup reduced-sodium chicken broth
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3 tablespoons reduced-sodium soy sauce
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1 tablespoon dry sherry
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1 tablespoon grated fresh ginger
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2 teaspoons cornstarch
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1 tablespoon peanut oil or cooking oil
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4 cloves garlic, minced
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1 medium red sweet pepper, cut into thin bite-size strips
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8 ounces extra-firm tofu (fresh bean curd), drained and cut into 1/2-inch cubes
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2 tablespoons coarsely chopped cashews
Directions
1.
Cook rice according to package directions; keep warm.
2.
Remove flowerets from broccoli stalks and cut, as necessary, into smaller flowerets. Peel broccoli stems; cut crosswise into thin rounds. Set broccoli aside. (You should have 4 to 4-1/2 cups.)
3.
In a small bowl combine the chicken broth, soy sauce, sherry, ginger, and cornstarch. Set aside.
4.
Pour oil into a large skillet or wok. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add broccoli and sweet pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Push vegetables to the side of skillet. Stir chicken broth mixture; add to the center of skillet. Cook and stir until thickened and bubbly. Gently stir in tofu. Cook and stir 1 to 2 minutes more or until heated through. Serve over rice; sprinkle with cashews. Makes 4 servings.
Nutrition information
Calories 364, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 482 mg, Carbohydrate 51 g, Fiber 4 g, Protein 17 g. Daily Values: Vitamin A 26%, Vitamin C 159%, Calcium 14%, Iron 62%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Sichuan-Style Tofu with Mushrooms
Because of the high moisture content of tofu, it can go from a stir-fry to a braise in seconds. We also recommend salting and drying the tofu in paper towels so oil doesn't splatter during frying.
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