
Ingredients
1 pound firm tofu
4 teaspoons vegetable oil
2 cloves garlic (peeled and minced)
2 scallions (green and whites chopped)
1 head broccoli (broken into florets
stems chopped)
1/4 cup water
1 tablespoon low-sodium soy sauce
1/2 teaspoon Crushed red pepper flakes
1 tablespoon Chopped fresh cilantro (or basil leave)
Steps
Put the tofu on a cutting board and cut it in half and then cut each half into 4 equal pieces.
Put 2 layers of paper towel on a cutting board and put the tofu on top. Let drain at least 20 minutes (and up to 2 hours).
Place a skillet over medium heat and when hot, add 2 teaspoons oil. Add the tofu, one piece at a time, and cook until golden, about 3 minutes per side. Remove the tofu to a plate and set aside.
Reheat the skillet and when it is hot, add remaining 2 teaspoons oil. Add garlic and scallions and cook until just golden, about 2 minutes. Add the broccoli and water and raise the heat to high. Cook until the broccoli is tender, about 4 minutes.
Return the tofu to the pan and add the remaining ingredients. Stir well.
Serve with a side of brown rice.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 151 |
Total Fat | 10 g |
Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 173 mg |
Carbohydrates | 8 g |
Dietary Fiber | 3 g |
Total Sugars | 2 g |
Added Sugars included | 0 g |
Protein | 12 g |
Vitamin D | 0 mcg |
Calcium | 269 mg |
Iron | 3 mg |
Potassium | 437 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Tofu with Broccoli. Recipe source: USDA Center for Nutrition Policy and Promotion. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.