Broccoli And Tofu Stir Fry With Toasted Almonds Recipes

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BROCCOLI AND TOFU STIR-FRY WITH TOASTED ALMONDS



Broccoli and Tofu Stir-Fry With Toasted Almonds image

This is an amazing recipe that is full of calcium and flavor. It's like having guiltless Chinese takeout!!

Provided by bwags244

Categories     Asian

Time 42m

Yield 4 serving(s)

Number Of Ingredients 9

1 (16 ounce) package firm tofu
4 cups broccoli florets
3 teaspoons toasted sesame oil (olive oil works also)
1 bunch scallion, trimmed and thinly sliced (about 8)
3 garlic cloves, minced
1 small jalapeno pepper, hlved, seeded, and finely chopped (optional)
3 1/2 teaspoons soy sauce
2 tablespoons sliced almonds, toasted lightly
2 cups brown rice

Steps:

  • Make brown rice according to the box's directions.
  • Place tofu on a plate, and top with cutting board. Place several cans of food on top to weigh it down. Let tofu rest while the water is sqeezed out. Cut tofu into small cubes.
  • While tofu drains, lightly steam broccoli until crisp-tender, about 5 minutes. Set aside.
  • Heat 2 tsp of oil in wok or large nonstirck skillet over high heat. When hot, add tofu and cook, stirring constantly, 5 minutes to brown. Transfer to shallow bowl.
  • Add the remaining 1 tsp of oil to pan, followed by scallions, garlic, pepper, and broccoli. Stir-fry 2 minutes over medium high heat. Stir in soy sauce, almonds, and tofu, and gently toss to combine. Serve each with 1/2 cup portion of brown rice.

Nutrition Facts : Calories 508.9, Fat 12.6, SaturatedFat 2.2, Sodium 340.1, Carbohydrate 82, Fiber 5.9, Sugar 2.8, Protein 20.9

TOFU AND BROCCOLI STIR FRY (MARTHA STEWART)



Tofu and Broccoli Stir Fry (Martha Stewart) image

This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4.

Provided by blucoat

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 1/2 ounce) package firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut int
1 1/2 lbs broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

Steps:

  • Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
  • Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
  • Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
  • Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
  • Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

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