ChocolateKrinkles

A 20-something year old navigating her way through the foodie blogosphere with a stack of chocolate krinkles by her side

Tofu & Broccoli Stir-Fry March 28, 2012

Filed under: Vegetables,Vegetarian — chocolatekrinkles @ 11:43 pm
Tags: , , , , ,

Ack! It’s been a little bit less than two weeks since my last entry! I have got to be better about this! I know I keep using school as an excuse but really, it’s time management: everyone’s got the same 24 hours, it’s all about how you use it!

Anywhoo, moving on to the good & yummy stuff. Although I’ve been slacking on blogging, I have not been slacking on collecting tried-out recipes for le blog. Hence: tofu & broccoli stir-fry. As someone who’s a self-proclaimed meatatarian (that’s a word, I swear!), I tend to shy away from anything that doesn’t have some sort of meat, but when I saw this recipe on EatingWell, I just couldn’t resist. Plus, I had almost all the ingredients already, so what did I have to lose?

Absolutely nothing. And only a blog-worthy meal to gain!

Tofu & Broccoli Stir-Fry

Ingredients

  • 1/2 cup vegetable broth or reduced-sodium chicken broth
  • 1/4 cup dry sherry or rice wine *
  • 3 tbsp reduced-sodium soy sauce
  • 3 tbsp cornstarch, divided **
  • 2 tbsp plus 1 tsp sugar
  • 1/4 tsp crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • 1/4 tsp salt
  • 2 tbsp canola oil, divided
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 6 cups broccoli florets ***
  • 3 tbsp water

Notes:

* I used sake because I had some in the fridge I wanted to get rid of before it went bad. Tasted just fine!

** No cornstarch at home but I did have all-purpose flour. Sub: 2 tbsp APF for 1 tbsp cornstarch

*** I used 7 cups but only because I had some leftover broccoli that needed to be used. This might be a personal pref too but I thought my tofu-to-broccoli ratio was just fine!

Directions:

  1. Combine broth, sake/dry sherry/rice wine, soy sauce, 1 tbsp cornstarch, sugar and crushed red pepper in a small bowl.
  2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tbsp cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet over med-high heat. Add the tofu; cook, undisturbed, until browned, about 3 min. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 min more. Transfer to a plate.
  3. Reduce heat to medium. Add the remaining 1 tbsp oil, garlic and ginger; cook until fragrant, abt 30 sec. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 min. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 min. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Notes:

  • Place tofu on paper towels. When you sprinkle it with salt, the water will drain out.
  • When tossing tofu with cornstarch or flour, do it in groups and divide up the cornstarch or flour. I found it much too hard to toss all the tofu and I was all worried that some weren’t getting as equally coated in flour as the others. I didn’t want them to feel left out!
  • Make sure that when you take your reserve broth mixture, mix it well. I thought I did until I added it to my broccoli and I was all, wait a minute, is that sugar at the bottom of the bowl? Yikes indeed.

——————

All in all, a great recipe! Flavorful and delicious. If I could change one thing though, I would’ve added more crushed red pepper. I felt it needed just an extra kick! Totally filling and perfect with brown rice!

Source: EatingWell

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