CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions
Provided by Camille Bergerson
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
- After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
- In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
- Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
- Remove the lid and increase the heat to medium-high.
- Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
- Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
- Return the tofu to the pan and toss to coat in the sauce.
- Serve over white rice and garnish with scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams
CD'S FAMED TOFU-BROCCOLI ENCHILADAS
Everyone loves this recipe, even those who think they don't like tofu! I tend to go a little light on the tofu and a little heavy on the cream cheese, and I put some or all of the optional cheddar cheese in the enchiladas as opposed to on top. I recommend light tofu, as it has a lighter flavor as well as being lower in fat. I also tend to process all of the tofu as opposed to half of it. Prep time is an estimate. Sauces are posted separately. From Crescent Dragonwagon's Passionate Vegetarian.
Provided by Ameliahead
Categories Soy/Tofu
Time 1h15m
Yield 6-8 enchiladas, 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place half of the tofu in a food processor. Coarsely crumble the other half into a bowl and set aside.
- To the food processor, add the neufchatel, garlic, chili powder, and salt. Buzz until smooth, Pausing several times to scrape down the side of the work bowl.
- Add the onion and pulse-chop and few times.
- Add the broccoli and pulse-chop a couple of times more. The mixture should be smooth with chunks of onion and broccoli.
- Combine the mixture with the crumbled tofu, and stir well to combine. (Now is the time to rinse out the food processor and mix up one of the sauces, which is very quick).
- Spray a 10 by 13 inch baking dish with cooking sparay. Place the filling and a stack of tortillas nearby.
- Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Place a tortilla in the pan and warm just enough to soften it, about 45 seconds. Flip and warm the other side. Pull it out of the skillet and warm another tortilla.
- As the second tortilla heats, slap about 1/6 of the filling down the middle of the first warm tortilla, roll it, and place, seam-side down, in the prepared baking dish. Flip your in-skillet tortilla, and repeat the whole process. Keep going until all of the enchiladas are filled and the dish is full.
- Pour your sauce of choice over the enchiladas. Cover with waxed paper, then with foil, and bake until hot, 15 to 20 minutes.
- Remove the foil and waxed paper and sprinkle the top with the optional cheese. Raise the oven temperature to 450 degrees F and bake until the cheese is melted and bubbly, 5 to 10 minutes. Serve hot.
Nutrition Facts : Calories 613.1, Fat 29.1, SaturatedFat 10.9, Cholesterol 43.8, Sodium 3298.7, Carbohydrate 58.1, Fiber 5.7, Sugar 21, Protein 28.5
CUPBOARD ENCHILADA SAUCE
From Crescent Dragonwagon's Passionate Vegetarian. I am posting this to go with CD's Famed Tofu-Broccoli Enchiladas.
Provided by Ameliahead
Categories Sauces
Time 5m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor and buzz until smooth.
Nutrition Facts : Calories 55.5, Fat 0.3, SaturatedFat 0.1, Sodium 1261.3, Carbohydrate 13.3, Fiber 2.7, Sugar 6.8, Protein 1.9
TOFU AND BROCCOLI CASSEROLE
This is like a chicken and broccoli casserole except it uses tofu. It's fast, easy, and delicious!
Provided by VeggieLovinHippie
Categories Broccoli Casserole
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Slice tofu into 1/4-inch cubes.
- Place frozen broccoli in a microwave-safe bowl with a few tablespoons water. Cover and microwave on high power until tender, 3 to 4 minutes. Drain.
- Heat oil in a skillet over medium heat. Add garlic and cook until fragrant. Add tofu and fry for 3 to 5 minutes. Remove from the heat.
- Empty condensed soups into a bowl and stir in milk. Mix in dry stuffing mix. Add broccoli, fried tofu, Cheddar cheese, chili powder, and pepper; mix to combine. Dump into a 9x13-inch casserole dish.
- Cook in the preheated oven for 20 to 25 minutes. Let cool for 5 to 10 minutes before serving.
Nutrition Facts : Calories 498.9 calories, Carbohydrate 62.8 g, Cholesterol 26.7 mg, Fat 18.2 g, Fiber 6.6 g, Protein 23.1 g, SaturatedFat 7.3 g, Sodium 1718.5 mg, Sugar 10.2 g
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