Rating: 3.06 stars
7 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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.

Source: EatingWell Magazine, September/October 2012

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Tip: Look for the small cans of chipotle chiles in adobo sauce with Mexican foods at large supermarkets.

Nutrition Facts

about 1 1/4 cups
242 calories; protein 13.5g; carbohydrates 14.2g; dietary fiber 3.8g; sugars 5.7g; fat 16.8g; saturated fat 1.4g; vitamin a iu 3454IU; vitamin c 131.3mg; folate 112.3mcg; calcium 233.1mg; iron 2.9mg; magnesium 86.6mg; potassium 611.6mg; sodium 336.6mg; thiamin 0.2mg.

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

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