BROCCOLI WITH GARLIC SAUCE
One of my favorites from Weight Watchers. Also great if you add cooked chicken or tofu, bamboo shoots, and water chestnuts.
Provided by jessmccsb
Categories One Dish Meal
Time 20m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar in a bowl & set aside.
- Heat a large nonstick wok or skillet over medium heat; add oil. Once the oil is warm, add garlic and stir-fry until fragrant. Add the broccoli (and any other vegetables if desired) and stir-fry for 3 minutes or so, until slightly tender. Add the sauce mixture and stir constantly until sauce boils and thickens. Serve once sauce and broccoli reach desired thickness and tenderness.
CRISPY TOFU BROCCOLI STIR FRY
This crispy tofu broccoli stir fry is fast and easy, and I'm showing you how its possible to make crispy tofu at home without deep frying it. This vegetarian recipe makes just enough sauce to coat the tofu and broccoli so that they don't get soggy and still retain a crunch. Isn't that the real pleasure of eating a good stir fry?
Provided by Richa
Categories Side Dishes
Time 30m
Number Of Ingredients 17
Steps:
- Dab the tofu with a kitchen towel or paper towel to get rid of any extra moisture. Cut into 1/2 inch cubes and toss them in a mixture of cornflour, salt and pepper.
- Whisk together all the ingredients for the sauce and set aside.
- Heat oil in a non stick pan and spread the tofu pieces out so that they are evenly layered on the pan. Cook each side till its a light golden brown and remove from the pan. Don't worry if the tofu pieces stick to each other a bit. You can easily pull them apart once they are cooked and crispy.
- Heat oil in the same pan and once its hot, add garlic and ginger. Saute for a minute and add the broccoli florets. Cook them for a minute and pour the sauce into the pan. Stir fry for a minute or two on high heat to let the sauce thicken and then add the tofu. Quickly toss everything together and turn off the flame. Top with sesame seeds and green onions and serve.
Nutrition Facts : Calories 539 kcal, Sugar 12 g, Sodium 914 mg, Fat 13 g, SaturatedFat 5 g, Carbohydrate 84 g, Fiber 10 g, Protein 26 g, Cholesterol 1 mg, ServingSize 1 serving
BROCCOLI AND TOFU STIR FRY
I like to serve this broccoli and tofu stir fry over white rice. If you don't have cashews, pecans or almonds will work as well.
Provided by stay@homemom84
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
- Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 13 g, Fat 8.4 g, Fiber 3 g, Protein 8.6 g, SaturatedFat 1.4 g, Sodium 756.9 mg, Sugar 3.2 g
CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY
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
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
HEALTHY EGGPLANT, BROCCOLI AND TOFU STIR-FRY IN GARLIC SAUCE
This is a stir-fry recipe I devised and now love. Be sure to press tofu to get rid of its water by pressing it, wrapped in paper towels or a clean towel, for 30 minutes to a few hours under heavy cookbooks.
Provided by hannahactually
Categories Vegetable
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, prepare sauce: combine heated broth and cornstarch, stirring to dissolve. Add vinegar, soy sauce, brown sugar, and red pepper flakes (to taste). Set aside.
- In another bowl, toss eggplant in a few shakes of salt. Let eggplant cubes sit in salt for 20-30 minutes, then rinse with water and pat dry. Doing this eliminates the slightly bitter taste eggplant sometimes has. Set prepared eggplant cubes aside.
- Heat oil in a large skillet or wok on stovetop.
- Add minced garlic and diced onion and fry until onion becomes golden or translucent.
- Add broccoli and stir-fry about 2 minutes, adding more oil or broth if veggies begin to stick to pan.
- Add cubed tofu and continue to cook 1-2 minutes; then add cubed eggplant and keep cooking 4-5 minutes, stirring to keep from sticking to the pan bottom.
- Finally, turn heat down to medium or a simmer. Stir the sauce you've prepared, and then pour it into the pan. Continue to cook until the sauce thickens nicely.
- Serve and enjoy!
CRISPY TOFU WITH GARLIC SAUCE (WITHOUT DEEP-FRYING)
A classic Hong Kong street food made in your kitchen. Learn the easiest way to make crispy tofu that tastes great-no deep-frying and marinating needed!
Provided by Maggie
Categories Appetizer
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 C). Line a baking tray with parchment.
- Press the water out of the tofu while heating up the oven. Carefully press the tofu with your hands. Slice the tofu into two even-thickness pieces. Wrap a few layers of cheesecloth (or kitchen paper towel) outside the tofu, and place a small tray with a heavy weight on top. The weight can be a jar of pickles or canned tomatoes.
- When the oven is heated, cut the tofu into 1/2-inch (1-cm) pieces. (*Footnote 2)
- Season both sides with salt. Bake for about 30 minutes, until the tofu turns golden and the surface puffs.
- Now you can use it in stir fries or serve the tofu with sauce.
- Prepare the garlic sauce while baking the tofu. Whisk the soy sauce, sugar, water, and cornstarch in a small bowl until completely dissolved.
- Heat the oil in a small pan over a medium heat until hot. Add the garlic and green onions. Stir for 20 seconds to release the aroma.
- Stir the sauce again to make sure the cornstarch is dissolved. Pour into the pan. Stir constantly for 10 to 20 seconds, until the sauce has thickened enough to coat the back of a spoon. Transfer immediately into a small bowl, so the sauce won't overcook in the residual heat.
- When the tofu is baked, drizzle the sauce over the tofu. Garnish with green onions and sesame seeds, if using.
- Serve immediately as a snack or appetizer.
Nutrition Facts : ServingSize 1 of the 4 servings, Calories 98 kcal, Carbohydrate 5.4 g, Protein 7.7 g, Fat 5.9 g, Sodium 463 mg, Fiber 1 g, Sugar 2.3 g
BROCCOLI TOFU STIR FRY
Broccoli tofu stir fry recipe made in just one pan. A healthy alternative to takeout in a rich garlicky stir fry sauce with fresh broccoli florets.
Provided by Joy Shull
Categories Main Dish
Time 1h15m
Number Of Ingredients 8
Steps:
- Drain the cubed tofu and pat dry
- Place the tofu cubes in a bowl
- Add 3 tablespoons of cornstarch and toss gently to coat
- Heat a large skillet on medium high heat with 3 tablespoons of olive oil
- Pan fry the tofu for 10-15 minutes, until crispy on all sides
- Make one batch of the 3 ingredient stir fry sauce recipe linked in the recipe ingredients and shake to combine
- Add the broccoli, ginger, garlic, green onions and the homemade stir fry sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
- Serve alone or over unsalted rice or stir fry noodles
Nutrition Facts : Calories 485 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 15 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 924 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
MAGIC GARLIC TOFU
An unbelievably delicious tofu stir-fry, made with my easy baked tofu recipe and tossed with the most heavenly garlic black pepper sauce.
Provided by Ali
Time 1h
Number Of Ingredients 12
Steps:
- Prepare your baked tofu according to recipe instructions.
- Meanwhile, as your baked tofu (above) is draining and later baking, prep all of your ingredients for the black pepper sauce. In a small bowl, whisk together water, soy sauce, maple syrup, black pepper, cornstarch and ground ginger until combined. Set aside.
- In a large sauté pan, heat the butter (or oil) over medium-high heat until melted. Add the red onion and jalapeño, and sauté for 4-5 minutes, or until softened, stirring occasionally. Add the garlic and sauté for 2 more minutes, or until fragrant, stirring occasionally.
- Slowly pour in the soy sauce mixture, and stir until combined. Continue cooking until the mixture reaches a simmer and then thickens.
- Remove pan from heat. Add in the baked tofu, and toss until it is evenly coated in the sauce.
- Serve warm, garnished with lots of toppings as desired.
TOFU AND BROCCOLI WITH PEANUT SAUCE
The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe.
Provided by Carol Bullock
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- -----------TheSauce-----------.
- In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
- Whisk in the remaining ingredients.
- Set aside.
- -------TheSaute-------------.
- Cut off the bottom half-inch of the broccoli stems.
- Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
- Cut the stalks diagonally into thin slices.
- Coarsely chop the flowerettes.
- Set aside.
- Begin heating the large skillet.
- When it is hot add 1 tbsp of the oil.
- Add half the garlic.
- Salt lightly.
- Sauté over medium heat for 1 minute, then add the tofu chunks.
- Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
- Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
- Mix together gently.
- Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
- Add the remaining garlic.
- Salt lightly.
- Add the onions, and some black pepper.
- Sauté, stirring frequently, over medium heat, until the onions are soft.
- On another burner, begin heating the peanut-tofu sauce on a low heat.
- It shouldn't actually cook-it only needs to be warmed through.
- Add the broccoli and the chopped peanuts to the skillet.
- Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
- Pour the heated peanut sauce over the sauté.
- Toss everything gently until everything is coated with everything else.
- Serve over long-grained white or brown rice (basmati is good).
BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE
This is a really yummy vegetarian dinner option. Even my non-vegetarian husband said it was great. Don't neglect to freeze/thaw/press the tofu as this will give the tofu a better, chewier texture. For additional flavor you can marinate the tofu in a bit of soy sauce and sesame oil.
Provided by casemnor
Categories Soy/Tofu
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
- Add vinegar, honey, soy sauce and red chili flakes.
- Set aside.
- In a wok, heat half the oil, half the ginger, and half the garlic.
- When hot, add tofu and stir fry for a few minutes.
- Add tofu to sauce and set aside.
- To wok add the rest of the oil, ginger, garlic, and onion.
- When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
- Add the soy sauce and stir fry until broccoli is just tender and bright green.
- Add sauce to broccoli and stir until everything is coated with sauce.
- Serve immediately over steamed rice.
- Top with lightly toasted chopped nuts and scallions.
CRISPY BAKED TOFU WITH BROCCOLI
This Crispy Baked Tofu with Broccoli is a wonderful vegetarian main course that can easily be made vegan and gluten-free!
Provided by Jennifer Farley
Categories Main Course
Time 1h5m
Number Of Ingredients 19
Steps:
- Remove the tofu from its packaging and wrap in paper towels. For best texture and flavor results, you'll want to remove as much excess water as possible. To do this, place the tofu between two plates and lay a can or book on top to create a gentle weight. Leave this setup in place for at least 30 minutes (see notes).
- Preheat the oven to 400 degrees F, and line a large baking sheet with aluminum foil or parchment paper. Lightly grease with cooking spray or olive oil.
- Slice the tofu into approximately 1-inch cubes. Place in a medium-sized bowl, then toss with the cornstarch until evenly coated. In a small bowl, whisk together the olive oil, soy sauce and honey. Pour over the tofu and gently toss until evenly combined, then spread in a single layer over half the baking sheet.
- On the other half of the baking sheet, toss together the broccoli, olive oil, and garlic. Spread into a single layer and sprinkle with salt. Bake for approximately 30-35 minutes, gently stirring and flipping the tofu and broccoli midway through to ensure even caramelization on both sides, and to prevent the tofu from sticking to the pan.
- Meanwhile, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small bowl or ramekin and whisk in 2-3 tablespoons of the sauce, then add back to the bowl along with the brown sugar and garlic. Bring to a simmer over medium heat while whisking, and continue cooking until the sauce has thickened. It will have a strong flavor; add a bit more water if desired to lessen the intensity (but keep in mind that the sauce is meant to be used sparingly).
- Serve the tofu and broccoli over cooked grain of your choice along with a drizzle of the sauce, some scallions and sesame seeds.
Nutrition Facts : Calories 203 kcal, Carbohydrate 19 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 1159 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
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- Remove tofu from the package and drain the water. Slice in half lengthwise so you end up with 2 thinner slices. Place on a lint free towel lined plate and fold the sides over. Cover with another lint free towel and place a heavy item on top, something with good balance. Allow the tofu to press for at least 35 minutes or overnight. (If pressing overnight make sure to transfer to the refrigerator and keep cool)
- Place the tofu on a parchment lined air fryer tray and air fry at 375" for 15 to 17 minutes until golden around the edges. (I do this in my Cuisinart Toaster Air Fryer, if you are using something different you might need to adjust the timing as it could take a little longer)
- Spray the pressed tofu pieces with a light coat of sesame oil. Dust with 2 tablespoons of tapioca and toss to coat well. Arrange on a parchment lined baking sheet preferably without touching each other. Bake at 400"F for 25 to 30 minutes until golden around the edges.
- In a small bowl whisk together all the sauce ingredients until combined. Transfer to a sauce pan and bring to a simmer. Cook a minute or so until the sauce has thickened.
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- Combine all the marinade ingredients in a bowl and stir to mix well. Pour the marinade into the bag with the tofu. Press out as much air as possible and seal the bag. Gently swirl the bag around so all the tofu is coated with the marinade. Set aside, occasionally flipping as you finish your prep.
- Combine all the sauce ingredients in a medium-sized bowl. Stir until the cornstarch is dissolved.
- Cut the florets off the stalks of broccoli. If there is excess stem, peel it and cut it into 1/2” (1 cm) chunks. Wash them, drain them, and set them aside.
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4.4/5 (205)Servings 4
- Drain one 14-oz. block extra-firm tofu and pat dry with a kitchen towel. Cut tofu in half horizontally through the equator (like a hamburger bun), then cut into 1" cubes and pat dry again. Arrange in a single layer on a rimmed baking sheet or large plate and set aside.
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- Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu.Slice tofu into bite-sized cubes.
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