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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Eating Well Magazine - May/June 2010 Ingredients:
1/2 cup vegetable broth |
1/4 cup rice wine, or, dry sherry |
3 tablespoons reduced sodium soy sauce |
3 tablespoons cornstarch, divided |
2 tablespoons sugar |
1/4 teaspoon crushed red pepper flakes |
1 (14 ounce) package extra firm tofu, drained |
1/4 teaspoon salt |
2 tablespoons canola oil, divided |
3 garlic cloves, minced |
1 tablespoon fresh ginger, grated |
6 cups broccoli florets |
3 tablespoons water |
Directions:
1. Combine broth, wine, soy sauce, 1 T cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. 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.
3. 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.
4. 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.
5. Return the tofu to the pan; toss to combine with the broccoli and sauce.
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