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
1 14-ounce package extra-firm water-packed tofu
1/2 teaspoon salt, divided
3 tablespoons canola oil, divided
6 cups broccoli florets
1 cup orange juice
1 tablespoon minced chipotle in adobo (see Tip), seeded if desired
1/2 cup chopped fresh cilantro
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.
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.
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.
Per serving :
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