Spicy tofu & baby broccoli stir-fry
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Tofu surprises many people: Its versatility and various textures make it a favorite in a multitude of recipes, and it often serves as a base for stir-fries, grilled kebabs, stews, and grain bowls. Here, tofu comes to life in a stir-fry of Broccolini and red pepper strips, tossed in an Asian-inspired sauce made with sweet mirin, soy (for saltiness), ginger (for bite and heat), and hot sesame oil (for luxurious mouthfeel). Finish with an optional few tablespoons of chopped almonds for texture.
Ingredients
Baby broccoli
1 pound(s), cut into 1-inch pieces
Vegetable broth
⅔ cup(s)
Soy sauce
3 Tbsp
Mirin
2 Tbsp
Minced ginger
1 Tbsp
Cornstarch
2 tsp
Sesame oil
½ tsp, hot variety
Garlic
1 clove(s), chopped
Canola oil
2 tsp
Bell pepper
1 item(s), medium, red variety, cut into strips
Extra firm tofu
14 oz, drained and cut into 1-inch chunks
Instructions
1
Bring large saucepan of water to boil. Add baby broccoli and cook just until crisp-tender, about 3 minutes; drain.
2
Meanwhile, whisk together broth, soy sauce, mirin, ginger, cornstarch, sesame oil, and garlic in small bowl until smooth.
3
Heat wok or large skillet over medium-high heat until drop of water sizzles in it. Add canola oil and swirl to coat pan. Add baby broccoli and pepper; stir-fry until pepper is tender, about 2 minutes. Stir in tofu. Whisk broth mixture again and add to wok. Bring to boil. Stir-fry until mixture is bubbling and thickened, about 3 minutes.
4
Serving size: 1 1/2 cups
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