Asian

Broccoli and Tofu Stir-fry

Name: Broccoli and Tofu Stir-fry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 4 cups short-grain brown rice; 2 pounds extra-firm tofu (drained and cut into 1/2-inch cubes); 1/2 teaspoon kosher salt; non-stick cooking spray; 4 tablespoons tamari; 4 tablespoons oyster sauce; 3 teaspoons cornstarch; 4 teaspoons rice-wine vinegar; 4 teaspoons dark sesame oil; 4 cups broccoli (florets and peeled stems); 1 1/2 cups water; 3 tablespoons minced garlic

With only two main ingredients in the stir-fry; Broccoli and Tofu Stir-fry goes beautifully over chewy short-grain brown rice.

By Chef Laura Bonicelli

brown ricerice wine vinegar

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Servings

8 servings

Ingredients

4 cupsshort-grain brown rice
2 poundsextra-firm tofu (drained and cut into 1/2-inch cubes)
1/2 teaspoonkosher salt
non-stick cooking spray
4 tablespoonstamari
4 tablespoonsoyster sauce
3 teaspoonscornstarch
4 teaspoonsrice-wine vinegar
4 teaspoonsdark sesame oil
4 cupsbroccoli (florets and peeled stems)
1 1/2 cupswater
3 tablespoonsminced garlic

Instructions

1
Cook the rice according to producers directions. While the rice is cooking, preheat oven to 425º F. Spray a sheet pan generously with cooking spray.
2
Place tofu cubes on the sheet pan. Sprinkle with salt and spray with cooking spray. Bake the tofu for 30 minutes until brown and crisp, turning several times. Spray with more cooking spray if necessary.
3
Combine the next five ingredients (tamari through sesame oil) in a small bowl, stirring with a whisk; set aside.
4
Heat a wok or large skillet over medium-high heat. Add broccoli, water, and garlic to the pan. Cover and cook 3 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve over rice.

Nutrition (per serving)

475

Calories

18g

Protein

85g

Carbs

Fat

Fiber

987mg

Sodium