Directions:
- Combine broth, wine, soy sauce, 1 T cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
- Cut tofu into 3/4-inch cubes, pat dry and sprinkle with salt. Place the remaining 2 T cornstarch in a large bowl. Add the tofu and toss gently to coat.
- Heat 1 T oil in a large non-stick skillet or wok over medium-high heat. Add the tofu; cok, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2-3 minutes more. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 T oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2-4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1-2 minutes.
- Return the tofu to the pan; toss to combine with the broccoli and sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206 Kcal (862 kJ) | ||
| Calories from fat | 72.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.08g | 12% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 1105.15mg | 46% | |
| Potassium | 537.24mg | 11% | |
| Total Carbs | 25.12g | 8% | |
| Sugars | 7.67g | 31% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 7.22g | 14% | |
| Vitamin C | 123.2mg | 205% | |
| Iron | 2.1mg | 12% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 87.64 Kcal (367 kJ) | ||
| Calories from fat | 30.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 12% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 470.18mg | 46% | |
| Potassium | 228.56mg | 11% | |
| Total Carbs | 10.69g | 8% | |
| Sugars | 3.26g | 31% | |
| Dietary Fiber | 1.99g | 19% | |
| Protein | 3.07g | 14% | |
| Vitamin C | 52.4mg | 205% | |
| Iron | 0.9mg | 12% | |
| Calcium | 38mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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