Broccoli with Ginger Tofu

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

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2.0 by 2 people

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Broccoli with Ginger Tofu

Reviews (0)

2.0 by 2 people

Rate This!

Directions

  1. Cook rice according to package directions; keep warm.
  2. 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.)
  3. In a small bowl combine the chicken broth, soy sauce, sherry, ginger, and cornstarch. Set aside.
  4. 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.
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Nutrition Facts (Broccoli with Ginger Tofu)

  • Per serving:
  • 364 kcal ,
  • 11 g fat
  • (2 g sat. fat ,
  • 482 mg sodium ,
  • 51 g carb. ,
  • 4 g fiber ,
  • 17 g pro.
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