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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is from Goodhousekeeping. We love it because it use fresh or frozen broccoli and adapts well to what ever is in seson. We also like to cut the water/chicken stock to make a really thick sauce. Ingredients:
1 cup water or 1 cup chicken stock |
3 tablespoons soy sauce |
1 tablespoon brown sugar |
1 tablespoon cornstarch |
1 tablespoon sesame oil |
3 garlic cloves, crushed garlic |
1 tablespoon peeled and grated fresh ginger |
1/8 teaspoon crushed red pepper flakes |
12 ounces frozen broccoli or 12 ounces fresh broccoli |
8 ounces baby portabella mushrooms, sliced |
1 medium red pepper, cut into 1-inch pieces |
15 ounces extra firm tofu, patted dry and cut into 1-inch cubes |
1 bunch green onion, thinly sliced |
Directions:
1. In 2-cup measuring cup, combine broth, soy sauce, brown sugar and cornstarch, until well-blended.
2. In nonstick 12-inch skillet, heat sesame oil over medium-high heat. Add tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add red pepper, green onions, garlic, and ginger to skillet and stir-fry until vegetables are tender-crisp, about 3 minutes longer.
3. Add mushrooms and stir-fry 3 minutes. Add broth mixture and tofu and stir-fry until sauce has thickened slightly and boils, about 3 minutes.
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