Rating: 4 stars
18 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 2

This simple meatless stir-fry of broccoli and tofu has a subtle yet addictive sauce. To cut preparation time, use precut broccoli florets. They're near the salad greens in the supermarkets.

Recipe by Cooking Light December 2001

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
4 servings (serving size: 1 cup stir-fry and 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to package directions.

    Advertisement
  • While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside.

  • Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.

Nutrition Facts

451 calories; calories from fat 17%; fat 8.3g; saturated fat 1.4g; mono fat 2.6g; poly fat 3.8g; protein 16.2g; carbohydrates 78g; fiber 4.4g; iron 2.8mg; sodium 581mg; calcium 87mg.
Advertisement