Rating: 4.5 stars
15 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living January 2008

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Credit: Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio

Recipe Summary

prep:
30 mins
cook:
10 mins
stand:
55 mins
total:
1 hr 35 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

400 calories; fat 13g; saturated fat 2.1g; mono fat 3.8g; poly fat 2.7g; protein 15.3g; carbohydrates 58g; fiber 5.8g; iron 2.4mg; sodium 633mg; calcium 188mg.
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