Stir-Fried Broccoli and Mushrooms with Tofu
- Number of Servings: 4
Ingredients
1/3 cup Progresso® chicken broth (from 32-oz carton) or vegetable broth 1 tablespoon apricot all-fruit spread 2tablespoon reduced-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon canola oil 1 large bunch broccoli, cut into small florets 4 cloves garlic, minced 1 tablespoon finely chopped fresh ginger 4 ounces mushrooms, sliced 1 cup halved cherry and/or yellow pear tomatoes 8 ounces firm tofu, drained and cut into 1/4” cubes
In a cup, whisk together the broth, all-fruit spread, soy sauce, sherry, and cornstarch. Set aside.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, stirring frequently, for 3 minutes, or until tender-crisp and lightly browned.
3. Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.
4. Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 1 minute. Add the mushrooms and cook, stirring frequently, for 3 minutes, or until tender-crisp and lightly browned.
3. Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.
4. Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user MZ_NO_ROLLS.
Nutritional Info Amount Per Serving
- Calories: 97.2
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 368.7 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 1.1 g
- Protein: 6.3 g
Member Reviews