Vegetarian Tofu and Broccoli Recipe
1 1/2 teaspoon cornstarch
3/4 cup vegetable broth
1 tablespoon sherry or dry red wine
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 green onion, chopped into 1/2 inch pieces
1 teaspoon ground ginger
2 garlic cloves, minced
2 cups broccoli, chopped
1/2 teaspoon salt
1/2 pound medium firm tofu, cubed
Sesame oil for stir-frying
Combine cornstarch and 1/4 cup broth and mix well. Add sherry or wine, soy sauce and sesame oil and mix. Heat a small amount of sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic and stir-fry for 30 seconds. Add broccoli and green onion and continue stir-frying for 1 minute. Add 1/2 cup broth and salt and bring to a simmer. Cover and cook over medium heat for 1 minute or until broccoli are crisp-tender. Remove broccoli with a slotted spoon and keep warm. Turn heat to low, add tofu and heat through. Add cornstarch mixture and gently stir until thickened. Add broccoli and heat through. Serve with rice if desired.
Makes 4 Servings
Serving Size: 7 ounces
Nutrients per serving:
Calories: 131
Total fat: 7 grams
Saturated fat: 1 gram
Cholesterol: trace
Sodium: 620 mg
Carbohydrate: 11 gram
Protein: 7 grams
Dietary fiber: 3 grams
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