ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tofu with Garlic and Broccoli

Yield 4 servings (serving size: 2 cups broccoli and 1/2 cup tofu mixture)

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon hoisin sauce
  • 4 (1/4-inch-thick) slices peeled gingerroot
  • 1 1/4 cups water, divided
  • 1 tablespoon cornstarch
  • 4 garlic cloves, minced
  • 12 cups broccoli florets
  • 1/4 teaspoon salt
  • 4 garlic cloves, minced

Nutrition Information

  • calories 218
  • caloriesfromfat 47 %
  • fat 11.3 g
  • satfat 1.9 g
  • monofat 2.9 g
  • polyfat 5.8 g
  • protein 14.9 g
  • carbohydrate 21.1 g
  • fiber 9.3 g
  • cholesterol 0.0 mg
  • iron 6.6 mg
  • sodium 673 mg
  • calcium 219 mg

How to Make It

  1. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat until very hot. Add tofu, and cook 6 minutes or until browned. Remove from skillet; set aside.

  2. Combine soy sauce and next 3 ingredients; stir well, and set aside. Combine 1/4 cup water and cornstarch; stir well, and set aside.

  3. Add 1 teaspoon oil to skillet, and place over medium-high heat until hot. Add 4 garlic cloves, and sauté 30 seconds. Add soy sauce mixture and remaining 1 cup water; cook 2 minutes. Add cornstarch mixture; bring to a boil, and cook 1 minute, stirring constantly. Return tofu to skillet, and cook for 1 minute or until thoroughly heated, stirring gently. Discard gingerroot. Spoon tofu mixture into a bowl; set aside, and keep warm. Wipe skillet dry with a paper towel.

  4. Steam broccoli, covered, for 3 minutes or until crisp-tender. Remove from heat; set aside.

  5. Heat remaining 2 teaspoons oil in skillet over medium-high heat. Add salt and 4 garlic cloves; sauté 1 minute. Add broccoli, and sauté 2 minutes. To serve, spoon tofu mixture over the broccoli.

Lotus Garden, San Francisco, California