from Chow Bella
1/4 cup vegetable broth
2 tsp cornstarch
2 tbsp low sodium soy sauce
pinch dried red chili flakesÂ
1 tbsp sugar
1 12-oz package firm tofu, drained, rinsed, and cut into 3/4"x3/4"-cubes
1 1/2 tbsp canola or vegetable oil
3 cloves garlic, minced
4 scallions, thinly sliced on the bias
1 tbsp grated fresh ginger
1 broccoli crown, cut into florets
1 carrot, julienned
1 red bell pepper, thinly sliced
10 oz button mushrooms, sliced
1. In a small bowl, blend the broth, cornstarch, soy sauce, chili, and sugar. Add the tofu and marinade at room temperature for 15 minutes. (Meanwhile, you can chop the vegetables)
2. Heat 1 tbsp of the oil in a wok or large skillet over medium-high heat. Remove the tofu from the marinade, allowing the excess to drain off; reserve the marinade. Place the tofu in the pre-heated pan and saute until lightly crisp and browned on the outside; remove to a plate.
3. Add the remaining oil to the skillet, then add in the garlic, scallions, and ginger. Stir-fry just until fragrant, about 30 seconds.
4. Add the rest of the vegetables to the skillet and cook until the broccoli is crisp-tender. Add the tofu back to the skillet along with the reserved marinade and continue to stir-fry until the sauce begins to boil and thicken. Serve immediately, with rice or rice noodles.
Servings per recipe: 4
Per serving:
Calories: 206.6
Fat: 13.2 g
Saturated fat:1.5 g
Cholesterol: 0 mg
Sodium: 426.5 g
Carbohydrates: 23.2 g
Fiber: 8.4 g
Sugar: 6.2 g
Protein: 19.6 g