Spicy Tofu with Broccoli and Cashews
5
Points®
Total time: 24 min • Prep: 14 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Enjoy this stir-fry on its own or mixed with rice. Cashews complement nutty-tasting brown rice and only tack on 2 extra PointsPlus values per half cup.
Ingredients
Vegetable oil
2 tsp(s)
Broccoli
1 head(s), cut into bite-size pieces
Uncooked scallions
5 medium, cut into 2-inch lengths, white and green parts separate
Chicken broth
½ cup(s)
Low sodium soy sauce
1 tbsp(s)
Cornstarch
2 tsp(s)
Sugar
1 tsp(s)
Red pepper flakes
¼ tsp(s), crushed
Firm tofu
10½ oz, cut into 1-inch cubes
Unsalted dry-roasted cashews
2½ oz, about 1/2 cup
Instructions
1
In a very large nonstick skillet or a wok with a lid, heat oil over high heat.
2
Add broccoli and white scallion bulbs and stir-fry 1 minute.
3
Add all but 1 tablespoon of broth. Bring to a boil. Reduce heat and simmer, covered, 2 minutes.
4
In a small bowl, mix remaining broth, soy sauce, cornstarch, sugar and pepper flakes.
5
Pour over vegetables and stir until well-coated. Simmer, uncovered, until liquid thickens, about 1 minute.
6
Add tofu, cashews and green part of scallions.
7
Simmer, covered, until tofu is heated through, about 1 minute.
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