CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
STIR-FRIED BROCCOLI AND MUSHROOMS WITH TOFU
This Asian-inspired dish is a quick fix for a delicious dinner. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a cup, whisk together the broth, all-fruit spread, soy sauce, sherry, and cornstarch. Set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, stirring frequently, for 3 minutes, or until tender-crisp and lightly browned.
- Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.
- Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.
Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 7 g, TransFat 0 g
STIR-FRIED MUSHROOMS AND BROCCOLI
This is a very versatile vegetable dish that can be served over pasta or rice. The recipe calls for fresh mushrooms; however, it's equally good with dried shitake that have been reconstituted. This is from The New American Diet Cookbook.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan, melt the margarine or butter and add onions, saute 2 minutes.
- Add the mushrooms and stir for 5 minutes, remove from heat and set aside.
- Heat the oil in wok and add broccoli and garlic, cook for 3 minutes, stirring frequently.
- Add the drained water chestnuts and cook an additional 2 minutes longer.
- Blend the cornstarch, sugar and ginger with soy sauce, stir in vegetable stock; add to wok and cook until thickened.
- Reduce the heat and simmer, covered for 5 minutes or until broccoli is just crisp-tender.
- Add the mushroom mixture to the broccoli, stir and serve over pasta, spaghetti squash or rice.
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