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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Tofu with broccoli supper Ingredients:
16 ounces extra firm tofu, white wave foods |
16 ounces frozen broccoli |
1/2 cup red wine vinegar |
3 tablespoons soy sauce, less salt |
1 tablespoon peanut oil |
1 tablespoon cornstarch |
2 teaspoons sesame oil |
2 teaspoons sugar |
1/4 teaspoon kosher salt |
1/2 teaspoon crushed red pepper flakes |
2 cloves garlic, minced |
1/2 teaspoon fresh ginger |
1/2 cup peanuts, unsalted |
1 cup white rice |
Directions:
1. In small pot, cook rice. Mix red wine vinegar, soy sauce, corn starch, sugar and sesame oil in a small bowl, set aside for later.
2. In dry pan, roast unsalted peanuts, crushed, until browned. Remove from pan.
3. Cube tofu and brown in peanut oil. When browned, remove from pan, leaving oil. Add crushed red pepper, garlic and ginger to hot pan, then add salt. Stir briefly, about 30 seconds. Add thawed broccoli and cook for a couple of minutes. Add tofu and continue to stir-fry.
4. After a few minutes, add sauce and turn off heat as it thickens to coat the broccoli and tofu. Serve hot over rice. Sprinkle crushed peanuts on top!
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