Quick Sautéed Tofu and Broccoli with Peanut Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 tsp Pepper, black 1 tsp Salt 2 tbsp Extra Virgin Olive Oil 3 tsp Canada Garlic Inc. Chopped Garlic 3 tbsp Argo Cornstarch 2 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 3 oz Trader Joe's Organic Broccoli Florets 4 oz Wildwood Organic High Protein Super Firm Tofu
Drain tofu, and press to remove extra water. Slice into dice-sized cubes. Add salt and pepper to cornstarch in a shallow bowl and mix well, then add tofu cubes and toss in the cornstarch mixture.
Heat olive oil and coconut oil in a non-stick pan or wok until a drop of water sizzles when dropped into the pan. Add chopped garlic to oil . Sauteé tofu in garlic and oil until lightly browned. Some of the garlic and cornstarch will separate from the tofu and stick together, which is fine.
Remove the tofu from the pan and add the peanut sauce. Add chopped broccoli to peanut sauce and heat through, then combine with tofu in a bowl and stir. Add more peanut sauce if desired.
Serving Size: Makes 3 1-cup servings.
Heat olive oil and coconut oil in a non-stick pan or wok until a drop of water sizzles when dropped into the pan. Add chopped garlic to oil . Sauteé tofu in garlic and oil until lightly browned. Some of the garlic and cornstarch will separate from the tofu and stick together, which is fine.
Remove the tofu from the pan and add the peanut sauce. Add chopped broccoli to peanut sauce and heat through, then combine with tofu in a bowl and stir. Add more peanut sauce if desired.
Serving Size: Makes 3 1-cup servings.
Nutritional Info Amount Per Serving
- Calories: 265.7
- Total Fat: 21.9 g
- Cholesterol: 0.0 mg
- Sodium: 790.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.3 g
- Protein: 6.4 g
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