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Cashew Broccoli and Tofu

Yield 4 servings (serving size: 1 1/4 cups tofu mixture, 1 cup rice, and 1 tablespoon cashews)
Prep: 4 minutes; Cook: 12 minutes. To get 4 cups cooked rice, use 2 regular-sized boil-in-bag rice bags.

Ingredients

  • 1 (15-ounce) package extrafirm tofu, drained and cut into 1/2-inch-thick strips
  • 1 cup vegetable broth, divided
  • 1/4 cup low-sodium soy sauce, divided
  • 2 teaspoons cornstarch
  • 1 1/2 tablespoons dark sesame oil, divided
  • 3 cups broccoli florets
  • 2 cups thinly sliced red bell pepper (about 2)
  • 2 tablespoons minced peeled fresh ginger
  • 1/2 teaspoon crushed red pepper (optional)
  • 4 cups hot cooked rice
  • 1/4 cup dry-roasted unsalted cashews, chopped

Nutrition Information

  • calories 424
  • caloriesfromfat 34 %
  • fat 16.2 g
  • satfat 3 g
  • monofat 5.7 g
  • polyfat 6.8 g
  • protein 18.4 g
  • carbohydrate 53 g
  • fiber 4.5 g
  • cholesterol 0.0 mg
  • iron 4.1 mg
  • sodium 806 mg
  • calcium 128 mg

How to Make It

  1. Place tofu strips on several layers of paper towels; cover with additional paper towels, and press to remove moisture.

  2. Combine 1/2 cup broth, 2 tablespoons soy sauce, and cornstarch; set aside.

  3. Drizzle remaining 2 tablespoons soy sauce over tofu strips. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; cook 5 to 6 minutes or until browned, turning occasionally. Remove tofu from pan; keep warm. Heat remaining 1/2 tablespoon oil in same pan. Add broccoli, bell pepper, ginger, and, if desired, crushed red pepper. Cook 2 to 3 minutes, stirring constantly. Add remaining 1/2 cup broth; cover and simmer 2 to 3 minutes or until broccoli is crisp-tender. Add cornstarch mixture; cook 1 minute or until thickened. Gently stir tofu into vegetables. Serve over rice; sprinkle with cashews.

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