Tofu & Broccoli Stir-Fry with Garlic Sauce
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Coating the tofu in cornstarch helps the tofu brown nicely and form a golden crust. Sprinkling the finished dish with sesame seeds is an optional but very tasty touch!
Ingredients
Low sodium soy sauce
0.25 cup(s)
Cornstarch
5 tsp
Dark sesame oil
1 tsp
Extra firm tofu
14 oz
Canola oil
3 tsp
Broccoli
12 oz
Carrots
2 medium
Jarred minced garlic
4 tsp
Fresh ginger
2 tsp
Crushed red pepper flakes
0.25 tsp
Sesame seeds
2 tsp
Instructions
1
In a small bowl, combine ½ cup water, soy sauce, 2 tsp cornstarch, and sesame oil. Set sauce aside.
2
Place tofu on a paper towel–lined plate and top with paper towels. Gently press tofu to remove excess water. Remove paper towels. Sprinkle tofu on both sides with remaining 1 tbsp cornstarch.
3
In a large nonstick skillet, heat 2 tsp canola oil over medium-high. Add tofu and cook, without stirring, until bottom is lightly browned, about 3 minutes. Cook, tossing occasionally, until tofu is evenly browned, about 3 minutes. Transfer to a plate.
4
Heat remaining 1 tsp canola oil over medium-high in same skillet. Add broccoli and carrots and drizzle with ¼ cup water. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in garlic, ginger, and crushed red pepper and cook, stirring often, until fragrant, about 30 seconds. Stir in sauce and tofu. Cook until sauce thickens, about 1 minute. Divide among 4 bowls. Sprinkle with sesame seeds (if using).
5
Serving size: 1½ cups tofu stir-fry and ½ tsp sesame seeds
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