Peanut-Broccoli Stir-fry

Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Stand: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 400
  • Calories from fat: 0.0%
  • Fat: 13g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 2.7g
  • Protein: 15.3g
  • Carbohydrate: 58g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 633mg
  • Calcium: 188mg

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. 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. 2. Prepare rice according to package directions, adding 1/2 tsp. salt.
  3. 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. 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.
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