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Yield
4 servings (serving size: 1 1/4 cups tofu mixture, 1 cup rice, and 1 tablespoon cashews)

How to Make It

Step 1

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

Step 2

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

Step 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.

Cooking Light Superfast Suppers

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