• 1 Rating

Enjoy this soy-rich Asian-style meal recipe of rice, broccoli, tofu, and cashews. It's ready to serve in 30 minutes.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice according to package directions; keep warm.

    Advertisement
Instructions Checklist
  • Remove flowerets from broccoli stalks and cut, as necessary, into smaller flowerets. Peel broccoli stems; cut crosswise into thin rounds. Set broccoli aside. (You should have 4 to 4-1/2 cups.)

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • In a small bowl combine the chicken broth, soy sauce, sherry, ginger, and cornstarch. Set aside.

Instructions Checklist
  • Pour oil into a large skillet or wok. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add broccoli and sweet pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Push vegetables to the side of skillet. Stir chicken broth mixture; add to the center of skillet. Cook and stir until thickened and bubbly. Gently stir in tofu. Cook and stir 1 to 2 minutes more or until heated through. Serve over rice; sprinkle with cashews. Makes 4 servings.

Nutrition Facts

364 calories; 11 g total fat; 2 g saturated fat; 0 mg cholesterol; 482 mg sodium. 51 g carbohydrates; 4 g fiber; 17 g protein; 268 RE vitamin a; 94 mg vitamin c; 141 mg calcium; 11 mg iron;

Reviews

1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0