Hot Gingered Broccoli With Tofu Recipes

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
Remove the lid and increase the heat to medium-high.
Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
Return the tofu to the pan and toss to coat in the sauce.
Serve over white rice and garnish with scallions and sesame seeds.
Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

HOT GINGERED BROCCOLI WITH TOFU

Hot Gingered Broccoli With Tofu image

Provided by Marian Burros

Categories dinner, easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces firm or extra-firm regular or low-fat organic tofu
1 tablespoon toasted sesame oil
2 large cloves garlic, minced
1 tablespoon coarsely shredded ginger
1 to 2 teaspoons hot chili-garlic paste
2 tablespoons Asian sesame paste
2 pounds broccoli, tough stems trimmed and heads cut into bite-size florets
2 tablespoons rice wine or dry sherry
1 tablespoon reduced-sodium soy sauce
2/3 cup chicken stock or broth, no salt added
12 ounces fresh thin noodles, Chinese or American
2 green onions, washed, trimmed and chopped

Steps:

Bring a pot of water to a boil. Drain tofu, and press between paper towels to remove moisture. Cut into 1/4-inch cubes.
Heat oil in a wok or large skillet over very high heat. Add garlic, ginger, chili paste and sesame paste, and stir. When mixture beings to color, reduce heat, add tofu, and cook over low heat for 2 minutes. Add broccoli, rice wine, soy sauce and stock; cover, and simmer until broccoli is tender but still firm, 3 to 5 minutes.
Meanwhile, cook noodles in boiling water according to package directions. When noodles are done, drain and stir into broccoli mixture. Sprinkle with green onions, and serve.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 7 grams, TransFat 0 grams

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