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Stir-Fried Broccoli and Tofu

Makes 4 servings 

1 tbsp. canola oil 
6 green onion, chopped (white part only) 
3 cups broccoli flowerets 
4-5 cloves garlic, crushed 
2 tsp. fresh ginger root, chopped 
¼ cup water 
16 oz. firm tofu, drained and cubed 
½ cup frozen peas 
½ cup frozen corn 
½ cup shitake mushrooms, chopped 
2 tbsp. reduced-sodium soy sauce 
2 tsp. sugar 
1 tbsp. rice vinegar 
2 tsp. arrowroot or cornstarch, mixed with water to form paste 

1. Pour oil into heated (med) skillet or wok. When oil is hot, add scallions and broccoli; stir while cooking. 
2. Add garlic and ginger and ¼ cup water. When broccoli begins to soften, add tofu, mushroom, peas, and corn. Stir for 3-4 minutes, until well heated. 
3. Ad Soy sauce, sugar, and rice vinegar. To thicken, add cornstarch and water mixture. 

Serve hot over brown rice 
Suggestions: Add cubed chicken, fish, shrimp or scallops instead or in addition to tofu. 

Per serving (298g): 205 calories, 8.7g fat, 1.3g sat fat, 22g carbohydrate, 14g protein 5.3g fiber, 309mg sodium