Broccoli and Tofu Stir Fry |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I like to serve this broccoli and tofu stir fry over white rice. If you don't have cashews, pecans or almonds will work as well. Ingredients:
1 tablespoon peanut oil |
4 cloves garlic, minced |
1 red bell pepper, seeded and sliced into strips |
2 crowns broccoli, cut into florets |
1/3 cup chicken broth |
3 tablespoons soy sauce |
1 tablespoon dry sherry |
2 teaspoons cornstarch |
8 ounces extra firm tofu, diced |
2 tablespoons cashew pieces |
Directions:
1. Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
2. Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
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