Hot Gingered Broccoli With Tofu
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12ounces firm or extra-firm regular or low-fat organic tofu
- 1tablespoon toasted sesame oil
- 2large cloves garlic, minced
- 1tablespoon coarsely shredded ginger
- 1 to 2teaspoons hot chili-garlic paste
- 2tablespoons Asian sesame paste
- 2pounds broccoli, tough stems trimmed and heads cut into bite-size florets
- 2tablespoons rice wine or dry sherry
- 1tablespoon reduced-sodium soy sauce
- ā cup chicken stock or broth, no salt added
- 12ounces fresh thin noodles, Chinese or American
- 2green onions, washed, trimmed and chopped
Nutritional analysis per serving (4 servings)
559 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 83 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 29 grams protein; 303 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Bring a pot of water to a boil. Drain tofu, and press between paper towels to remove moisture. Cut into Ā¼-inch cubes.
- Step 2
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.
- Step 3
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.
- Each serving contains 9 grams of soy protein.
Private Notes
Comments
I used gochujang instead of chili garlic sauce. Added a couple tbs peanut butter. (besides the sesame paste) Also added the stock to the garlic/ginger/sesame paste/gochujang because this was very thick! And wanted to coat the tofu. Then, added the rice wine vinegar and soy, then added the (parboiled) broccoli. Delicious! Spicy! Quick!
Use 2 tbs of chili paste and regular soy sauce. Also used rice wine vinegar instead of rice wine and found no blandness.
Mine was also a bit bland. I doubled the sauce, splashed in more soy sauce when it seemed bland. The key was sriracha at serving time. I like another reviewer's vinegar suggestion, e.g. Chinese black vinegar, but didn't see that until now.
Advertisement