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Broccoli-Tofu Stir-Fry

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 cup stir-fry and 1/2 cup rice)
This simple meatless stir-fry of broccoli and tofu has a subtle yet addictive sauce. To cut preparation time, use precut broccoli florets. They're near the salad greens in the supermarkets.

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag brown rice
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 2 1/2 teaspoons cornstarch
  • 2 teaspoons rice vinegar
  • 2 teaspoons dark sesame oil
  • 2 teaspoons vegetable oil
  • 1 pound firm tofu, drained and cut into 1/2-inch cubes
  • 1/4 teaspoon salt
  • 2 cups broccoli florets
  • 3/4 cup water
  • 1 1/2 tablespoons bottled minced garlic

Nutrition Information

  • calories 451
  • caloriesfromfat 17 %
  • fat 8.3 g
  • satfat 1.4 g
  • monofat 2.6 g
  • polyfat 3.8 g
  • protein 16.2 g
  • carbohydrate 78 g
  • fiber 4.4 g
  • cholesterol 0.0 mg
  • iron 2.8 mg
  • sodium 581 mg
  • calcium 87 mg

How to Make It

  1. Cook the rice according to package directions.

  2. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside.

  3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.