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Chipotle-Orange Broccoli & Tofu

http://www.eatingwell.com/recipes/chipotle_broccoli_tofu.html

From EatingWell:  September/October 2012

Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you’re shy about spice, cut back on the amount or leave them out completely. Serve over brown basmati rice.

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
  2. Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
  3. Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.

Nutrition

Per serving : 242 Calories; 17 g Fat; 1 g Sat; 11 g Mono; 0 mg Cholesterol; 14 g Carbohydrates; 13 g Protein; 4 g Fiber; 337 mg Sodium; 612 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 vegetable, 1 1/2 medium-fat meat, 2 fat

Tips & Notes