Prep: 4 minutes; Cook: 12 minutes. To get 4 cups cooked rice, use 2 regular-sized boil-in-bag rice bags.
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
How to Make It
Place tofu strips on several layers of paper towels; cover with additional paper towels, and press to remove moisture.
Combine 1/2 cup broth, 2 tablespoons soy sauce, and cornstarch; set aside.
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.
Cooking Light Superfast Suppers
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