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Broccoli-Tofu
Stir-Fry
From: Kristin
Phillips
Moosewood Restaurant Cooks at Home:
Fast and Easy Recipes for Any Day
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USA]
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UK] |
Recipe By: Moosewood Restaurant Cooks at Home
Serving Size: 4 Preparation Time :0:35
Sauce:
- 3 tablespoons hoisin sauce
- 2/3 cup water
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-fry:
- 2 tablespoons vegetable oil
- 2 garlic cloves -- pressed
- 1 small fresh chile -- seeded and minced
- 18 ounces tofu -- cut into 1" cubes
- 5 cups broccoli florets
- 1/3 cup dry sherry
- 1 bunch scallions -- cut into 1" pieces
- 1 red bell pepper, cut into strips -- optional
Combine the sauce ingredients in a small bowl.
Before beginning to stir-fry, prepare the vegetables and have all
the ingredients at hand.
In a wok or large skillet, heat 1 tablespoon of the oil on medium-high
heat.
Add the garlic and chile and stir-fry for just 30 seconds before
adding the tofu.
Continue to stir-fry for 3 or 4 minutes, until the tofu is lightly
browned.
Remove the tofu and set aside.
Add the other tablespoon of oil to the wok, heat for a few seconds,
and them add the broccoli.
Stir-fry for a minute and pour in the sherry.
Stir-fry for 3 minutes.
If the broccoli begins to scorch, add a tablespoon of water.
Add the scallions and optional bell pepper, continue to stir-fry
for a minute, and them the tofu and the sauce.
Stir carefully and bring to a simmer.
Simmer for 3 or 4 minutes, until the sauce thickens.
Serve immediately.
Per serving: 290 Calories; 15g Fat (47% calories from fat); 18g
Protein; 22g Carbohydrate; 2mg Cholesterol; 819mg Sodium
Serve over rice or pasta.
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