Tofu & Broccoli Stir-Fry with Garlic Sauce
2
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Coating the tofu in cornstarch helps the tofu brown nicely and form a golden crust. Sprinkling the finished dish with sesame seeds is an optional but very tasty touch!
Ingrédients
Low sodium soy sauce
¼ cup(s)
Cornstarch
5 tsp(s), divided
Dark sesame oil
1 tsp(s)
Extra firm tofu
14 oz, cut into 1-inch chunks
Canola oil
3 tsp(s), divided
Broccoli
12 oz, florets
Carrots
2 medium, sliced (1 cup)
Minced garlic
4 tsp(s)
Ginger root
2 tsp(s), fresh, peeled, grated
Crushed red pepper flakes
¼ tsp(s)
Sesame seeds
2 tsp(s), toasted (optional)
Instructions
1
In a small bowl, combine ½ cup water, soy sauce, 2 tsp cornstarch, and sesame oil. Set sauce aside.
2
Place tofu on a paper towel–lined plate and top with paper towels. Gently press tofu to remove excess water. Remove paper towels. Sprinkle tofu on both sides with remaining 1 tbsp cornstarch.
3
In a large nonstick skillet, heat 2 tsp canola oil over medium-high. Add tofu and cook, without stirring, until bottom is lightly browned, about 3 minutes. Cook, tossing occasionally, until tofu is evenly browned, about 3 minutes. Transfer to a plate.
4
Heat remaining 1 tsp canola oil over medium-high in same skillet. Add broccoli and carrots and drizzle with ¼ cup water. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in garlic, ginger, and crushed red pepper and cook, stirring often, until fragrant, about 30 seconds. Stir in sauce and tofu. Cook until sauce thickens, about 1 minute. Divide among 4 bowls. Sprinkle with sesame seeds (if using).
5
Serving size: 1½ cups tofu stir-fry and ½ tsp sesame seeds
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