Tofu & Broccoli Stir-fry

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup vegetable broth
• 1/4 cup rice wine, or, dry sherry
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons cornstarch, divided
• 2 tablespoons sugar
• 1/4 teaspoon crushed red pepper flakes
• 1 (14 ounce) package extra firm tofu, drained
• 1/4 teaspoon salt
• 2 tablespoons canola oil, divided
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 6 cups broccoli florets
• 3 tablespoons water

Recipe

• 1 combine broth, wine, soy sauce, 1 t cornstarch, sugar and crushed red pepper in a small bowl. set aside.
• 2 cut tofu into 3/4-inch cubes, pat dry and sprinkle with salt. place the remaining 2 t cornstarch in a large bowl. add the tofu and toss gently to coat.
• 3 heat 1 t oil in a large non-stick skillet or wok over medium-high heat. add the tofu; cok, undisturbed, until browned, about 3 minutes. gently turn and cook, stirring occasionally, until browned all over, 2-3 minutes more. transfer to a plate.
• 4 reduce heat to medium. add the remaining 1 t oil, garlic and ginger; cook until fragrant, about 30 seconds. add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2-4 minutes. stir the reserved broth mixture and add to the pan. cook until the sauce has thickened, 1-2 minutes.
• 5 return the tofu to the pan; toss to combine with the broccoli and sauce.