 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This simple meatless stir-fry of broccoli and tofu has a subtle yet addictive sauce. To cut preparation time, use precut broccoli florets. They're near the salad greens in the supermarkets. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag brown rice |
2 tablespoons low-sodium soy sauce |
2 tablespoons oyster sauce |
2 1/2 teaspoons cornstarch |
2 teaspoons rice vinegar |
2 teaspoons dark sesame oil |
2 teaspoons vegetable oil |
1 pound firm tofu, drained and cut into 1/2-inch cubes |
1/4 teaspoon salt |
2 cups broccoli florets |
3/4 cup water |
1 1/2 tablespoons bottled minced garlic |
Directions:
1. Cook the rice according to package directions.
2. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a whisk; set aside.
3. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan, and keep warm. Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.
|
|