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Peanut-Broccoli Stir-fry

Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio
Prep time 30 mins
Cook time 10 mins
Stand time 55 mins
Yield Makes 6 servings

Ingredients

  • 1 (16-oz.) package firm tofu
  • 2 cups uncooked brown rice
  • 1/2 teaspoon salt
  • 1 1/2 cups vegetable broth
  • 1 tablespoon light brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon lite soy sauce
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon cornstarch
  • 1 tablespoon peanut or vegetable oil
  • 1 teaspoon dark sesame oil
  • 2 cups fresh broccoli florets
  • 1 cup carrot sticks
  • 2 tablespoons chopped peanuts
  • Garnish: lime wedges

Nutrition Information

  • calories 400
  • caloriesfromfat 0.0 %
  • fat 13 g
  • satfat 2.1 g
  • monofat 3.8 g
  • polyfat 2.7 g
  • protein 15.3 g
  • carbohydrate 58 g
  • fiber 5.8 g
  • cholesterol 0.0 mg
  • iron 2.4 mg
  • sodium 633 mg
  • calcium 188 mg

How to Make It

  1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.

    Draining and Pressing Tofu
  2. Prepare rice according to package directions, adding 1/2 tsp. salt.

  3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.

  4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.