Stir-Fried Broccoli and Mushrooms with Tofu

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Stir-Fried Broccoli and Mushrooms with Tofu calories by ingredient
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Introduction

via eatbetteramerica.com via eatbetteramerica.com
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

Directions

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.

TAGS:  Vegetarian Meals |

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