Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Recipe from Cooking Light

Ingredients

  • 1 (14-ounce) package firm water-packed tofu, drained
  • 1 to 2 tablespoons Sriracha (hot chile sauce, such a Huy Fong)
  • 1 1/2 tablespoons mirin (sweet rice wine)
  • 1 tablespoon black bean garlic sauce
  • 2 teaspoons sugar
  • 1 cup fat-free, less-sodium chicken broth
  • 1 tablespoon cornstarch
  • 2 tablespoons less-sodium soy sauce
  • 1 teaspoon chili oil
  • 1 tablespoon canola oil
  • 4 ounces ground sirloin
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons grated peeled fresh ginger
  • 2 cups hot cooked long-grain white rice
  • 8 ounces steamed Broccolini
  • 1/4 cup fresh cilantro leaves

Preparation

  1. 1. Place tofu on paper towels; cover with paper towels. Top with a heavy skillet; let stand 30 minutes. Discard towels. Cut tofu into 1-inch cubes.
  2. 2. Combine Sriracha and the next 3 ingredients. Combine broth and next 3 ingredients, stirring until smooth.
  3. 3. Heat canola oil in a large skillet over medium-high heat. Add beef; stir-fry 3 minutes. Add garlic and ginger; stir-fry 30 seconds. Add Sriracha mixture; cook 1 minute, stirring occasionally. Add broth mixture; bring to a boil. Cook 1 minute. Stir in tofu. Serve with rice and Broccolini; sprinkle with cilantro.
Ivy Manning,
April 2010

Nutritional Information

  • Calories: 335
  • Fat: 11.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 2.1g
  • Protein: 19.7g
  • Carbohydrate: 37.1g
  • Fiber: 1.7g
  • Cholesterol: 15mg
  • Iron: 3.8mg
  • Sodium: 661mg
  • Calcium: 243mg