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Spicy tofu with broccoli and cashews

5
Points®
Total Time
24 min
Prep
14 min
Cook
10 min
Serves
4
Difficulty
Moderate
Don't let the tofu scare you, it is wonderful in this vegetarian dish, absorbing tons and flavor from the soy and broth sauce. Cornstarch thickens the sauce and gives it the glossy appearance, helping it cling to the broccoli and tofu for a big taste in every bite. Ready in just 24 minutes, this dish is great for a meatless Monday or any night of the week, even the busy ones. Kids will find the flavors familiar and might just embrace the newness of the tofu. It's tender texture and nutty flavor is very compelling. Say goodbye to restaurant Chinese, this flavorful stir-fry on its own or mixed with steamed brown rice.

Ingredients

Vegetable oil

2 tsp

Broccoli

1 head(s), cut into bite-size pieces

Scallions

5 medium, cut into 2-inch pieces, white

Chicken broth

½ cup(s), or vegetable broth

Less sodium soy sauce

1 Tbsp

Cornstarch

2 tsp

Sugar

1 tsp

Red pepper flakes

¼ tsp, 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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