I don’t mind tofu, but then again I don’t know much about it either. The extent of my knowledge is that it made by coagulating soy milk (mmm, coagulating just makes you start to salivate, doesn’t it?), a lot of vegetarians use it as a protein source and it’s in delicious hot and sour soup.
Lately, though, I’ve been wanting to incorporate it into some of our meals as a meat alternative (shhhh… no need to tell Hubbs yet! ;)). Friday night Hailey and I were home alone because Hubbs had a meeting in Raleigh, and I was seriously considering picking up Chinese food. But then I decided to save my money and my calories (…for cookies and wine, which were also consumed that evening) and try to cook with tofu by making a new recipe from Eating Well.
Tofu and Broccoli Stir-Fry
- 1/2 cup vegetable broth
- 1/4 cup dry sherry or rice wine
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons cornstarch, divided
- 2 tablespoons plus 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper, or more to taste
- 1 14-ounce package extra-firm water-packed tofu, drained
- 1/4 teaspoon salt
- 2 tablespoons canola oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 6 cups broccoli florets
- 3 tablespoons water
*also recommended- shitake mushroom and scallions, and brown rice to serve it over.
Combine broth, sherry (Sherry, baby!), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. OR, cheat. I found this pre-cubed organic tofu at Super Target (thank you twitter friends for assuring me they’d have tofu!) for about $3.
Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
Next time I think I’ll let my brown for longer, but it was still crispy enough on the outside.
Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes.
Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes.
Return the tofu to the pan; toss to combine with the broccoli and sauce.
Serve with a smile as you think about the money you saved and how much healthier this meal is!
The verdict? I really liked it! It satisfied my Chinese food craving and I loved that the tofu felt crispy on the outside and squishy inside. I realize ‘squishy’ probably just made people NOT want to make it, but I mean it in a good way.
It was also easy to make. By using pre-cubed tofu and pre-cut broccoli, prep time was close to nada. I probably made it more quickly than it would have taken for delivery.
Next time I will
1) crisp the tofu a little longer
2) add more red pepper flakes
3) and mushrooms and scallions
This is a great option for a meatless Monday meal (it’s vegan!)
Makes 4 servings
Per serving: 258 calories; 13 g fat ( 1 g sat , 9 g mono ); 0 mg cholesterol; 23 g carbohydrates; 7 g added sugars; 14 g protein; 4 g fiber; 544 mg sodium; 539 mg potassium.
Do you cook with tofu?
What is your favorite tofu dish?