Broccoli and Tofu Stir-fry
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
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
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 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 or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook or until sauce thickens, stirring occasionally. Serve over rice.