Asian tofu broccoli stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
250g Organic Tofu4 tbsp Hoisin Sauce 2 tbsp Kikkoman Low Sodium Soy Sauce 2 clove Garlic 1 tbsp Honey 1 cup, pieces or slices Mushrooms, fresh 4 cup, chopped or diced Broccoli, fresh .5 cup Vegetable Broth 1.75 cup, chopped Onions, raw Green onions as garnish.
Directions
In a small bowl or ziplock bag, add the 3 hoisin, soy sauce, garlic and honey for the sauce. Stir to combine.
Press the tofu between towels to remove excess moisture. Cut into about 1 inch cubes.
Add tofu to the sauce and gently toss until thoroughly coated. Cover and place in fridge to marinate for at least 1 hour.
Heat skillet over medium heat.
Add onions and cook for about 5 minutes.
Add the marinated tofu and spread out in a single layer. Cook without stirring for 5 minutes or until browned on one side. Flip them, and cook for another few minutes.
Sometimes I add a little more hoisin if it dries out too much.
Add broccoli florets and mushrooms. Cook for about 4 minutes, stirring often to prevent burning.
Reduce heat to med-low, then add broth to pan. Stir well to coat.
Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.
Add the green onions for the last minute or two of cooking.
If you like, serve on a bed of rice and/or quinoa.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ERICACAW.
In a small bowl or ziplock bag, add the 3 hoisin, soy sauce, garlic and honey for the sauce. Stir to combine.
Press the tofu between towels to remove excess moisture. Cut into about 1 inch cubes.
Add tofu to the sauce and gently toss until thoroughly coated. Cover and place in fridge to marinate for at least 1 hour.
Heat skillet over medium heat.
Add onions and cook for about 5 minutes.
Add the marinated tofu and spread out in a single layer. Cook without stirring for 5 minutes or until browned on one side. Flip them, and cook for another few minutes.
Sometimes I add a little more hoisin if it dries out too much.
Add broccoli florets and mushrooms. Cook for about 4 minutes, stirring often to prevent burning.
Reduce heat to med-low, then add broth to pan. Stir well to coat.
Cook for about 3 minutes. Sauce will thicken and absorb into the broccoli.
Add the green onions for the last minute or two of cooking.
If you like, serve on a bed of rice and/or quinoa.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user ERICACAW.
Nutritional Info Amount Per Serving
- Calories: 194.1
- Total Fat: 5.5 g
- Cholesterol: 0.5 mg
- Sodium: 702.9 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.1 g
- Protein: 13.9 g
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