ToFu and Broccoli Stir-fry


ToFu and Broccoli Stir-fry

ToFu and Broccoli Stir-fry

4 servings

1-1/4 cups each
Total Time: 30 minutes
Ingredients:
1/2 cup vegetable broth or reduced sodium
chicken broth
3 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch, divided
2 tablespoons plus 1 teaspoon sugar
1/4 teaspoon crushed red pepper, or
more to taste
1-14-ounce package extra-firm water packed tofU,
drained
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
6 cups broccoli florets
3 tablespoons water
Preparation:
Combine broth, soy sauce, 1 tablespoon
cornstarch, sugar and crushed red pepper
in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry,
then sprinkle with salt. Place the remaining
2 tablespoons cornstarch in a
large bowl. Add the tofu; toss gently to
coat. Heat 1 tablespoon oil in a large
nonstick skillet or wok over medium high
heat. Add the tofu; cook, undisturbed,
until browned, about 3 minutes.

Gently turn and cook, stirring occasionally,
until browned all over, 2 to 3 minutes
more. Transfer to a plate.
Reduce heat to medium. Add the remaining
1 tablespoon 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 to 4 minutes. Stir the reserved
broth mixture and add to the pan.
Cook until the sauce has thickened, 1 to
2 minutes. Return the tofu to the pan;
toss to combine with the broccoli and
sauce.

 
 
 
 
 
 
 

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