RCI-VG.004.1433.001
Tofu and Broccoli Stir-fry
Tofu and Broccoli Stir-fry from the Recidemia collection
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
Method
1
Combine water, dry sherry, reduced-sodium soy sauce, cornstarch, ground ginger, and crushed red pepper in a small bowl, stirring until cornstarch is dissolved. Set the sauce mixture aside.
2
Cut fresh tofu into ½-inch pieces and set aside on a plate lined with paper towels to absorb excess moisture.
5 minutes
3
Cut broccoli into bite-size florets and cut onion into wedges. Mince garlic cloves and measure fresh bean sprouts. Have all ingredients prepped and within reach of the stove.
4
Heat a large nonstick skillet or wok over medium-high heat and lightly coat with nonstick spray coating.
1 minutes
5
Add tofu pieces to the hot skillet and cook until the edges are lightly golden, stirring gently for 3–4 minutes. Transfer tofu to a plate.
6
Respray the skillet lightly and add minced garlic, cooking for about 30 seconds until fragrant.
1 minutes
7
Add broccoli and onion wedges to the skillet, stir-frying over medium-high heat for 4–5 minutes until the broccoli is tender-crisp.
5 minutes
8
Return the cooked tofu to the skillet, add fresh bean sprouts, and stir to combine.
1 minutes
9
Pour the reserved sauce mixture into the skillet and stir constantly for 1–2 minutes until the sauce thickens and coats all ingredients evenly.
2 minutes
10
Divide hot cooked brown rice among four serving bowls or plates and top each portion with the tofu and broccoli stir-fry.