Peanut-Broccoli Stir-fry

Peanut-Broccoli Stir-fry Recipe
Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cook: 10 Minutes
Stand: 55 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

January 2008
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