Better-Than-Takeout Tofu Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 cups Broccoli, chopped1 large Carrot, thinly sliced1 pound extra firm Tofu, drained & pressed1/3 cup Cornstarch1 T.Cornstarch2 T Canola Oil, for frying4 green onions, chopped3/4 tsp grated Ginger Root1 cup Vegetable Broth or stock1/4 cup Soy Sauce1.5 T Brown Sugar2 T Sherry1 T Ketchup1 tsp Sesame Oil1/2 tsp Asian chili sauce2 T. Water2 cups cooked Brown Rice
* Steam the broccoli & carrot until just tender, about 5 minutes. Run under cold water to stop the cooking process & set aside.
* Cut the tofu into 1" dice & place in a medium bowl. Sprinkle the 1/3 c cornstarch over the tofu & toss gently to coat.
* In a large skillet, heat a thin layer of the canola oil over medium heat. Add the tofu & cook until golden brown, about 8 minutes. Remove the tofu from the skillet w/a slotted spoon & set aside.
* Heat 1 T of canola oil in the same skillet over medium heat. Add the green onions, garlic & giner, & cook until softened, about 2 minutes. Stir in the stock, soy sauce, sugar, vinegar, sherry, ketchup, sesame oil, and chili paste, if using. Combine teh remaining 1 T cornstarch w/the 2 T water & pour into the sauce, stirring to thicken. Add the cooked tofu along w/the cooked broccoli & carrot. Stir-fry to heat thoroughly & coat evenly w/the sauce, about 4 minutes. Serve hot over 1/2 cup brown rice.
Serving Size: 4 1&1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUNKAT.
* Cut the tofu into 1" dice & place in a medium bowl. Sprinkle the 1/3 c cornstarch over the tofu & toss gently to coat.
* In a large skillet, heat a thin layer of the canola oil over medium heat. Add the tofu & cook until golden brown, about 8 minutes. Remove the tofu from the skillet w/a slotted spoon & set aside.
* Heat 1 T of canola oil in the same skillet over medium heat. Add the green onions, garlic & giner, & cook until softened, about 2 minutes. Stir in the stock, soy sauce, sugar, vinegar, sherry, ketchup, sesame oil, and chili paste, if using. Combine teh remaining 1 T cornstarch w/the 2 T water & pour into the sauce, stirring to thicken. Add the cooked tofu along w/the cooked broccoli & carrot. Stir-fry to heat thoroughly & coat evenly w/the sauce, about 4 minutes. Serve hot over 1/2 cup brown rice.
Serving Size: 4 1&1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUNKAT.
Nutritional Info Amount Per Serving
- Calories: 404.8
- Total Fat: 16.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,235.3 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 5.5 g
- Protein: 17.9 g