 |
Prep Time: 1800 Minutes Cook Time: 0 Minutes |
Ready In: 1800 Minutes Servings: 1 |
|
Ingredients:
2 tablespoon(s) vegetable or chicken broth |
1 tablespoon(s) dry sherry or rice wine |
2 1/4 teaspoon(s) reduced-sodium soy sauce |
3/4 teaspoon(s) cornstarch |
1 1/2 teaspoon(s) cornstarch |
1 3/4 teaspoon(s) sugar |
1/4 package(s) 14 oz. extra firm water-packed tofu, drained |
1 pinch(s) salt |
1 1/2 teaspoon(s) canola oil, divided |
3/4 teaspoon(s) minced garlic |
3/4 teaspoon(s) minced fresh ginger |
1 1/2 cup(s) broccoli florets |
2 1/4 teaspoon(s) water |
Directions:
1. Combine broth, sherry (or rice wine), soy sauce, 3/4 teaspoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 1 1/2 teaspoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 3/4 teaspoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 3/4 teaspoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
|
|