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Spicy Tofu and Broccoli Stir-Fry

Cookbook

One-Dish Vegetarian Meals

Published by Harvard Common Press

This image courtesy of Joseph DeLeo

Bright green broccoli florets spiced with a garlicky ginger sauce provide a striking contrast to tofu and snowy white rice.

SERVES4

Cooking Methodstir-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

Recipe Coursemain course

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian

Equipmentwok

Mealdinner

Moodstressed

Taste and Texturechewy, crunchy, garlicky, hot & spicy, nutty, salty, savory, spiced, sweet, umami

Type of Dishvegetable

Ingredients

  • ¼ cup tamari
  • 2 tablespoons water
  • 1 teaspoon sugar (or a natural sweetener to taste)
  • ¼ teaspoon salt
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon safflower oil
  • 4 cups broccoli florets
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • ½ teaspoon red pepper flakes
  • 8 ounces firm tofu, drained, blotted dry, and cut into ½-inch cubes
  • 3 tablespoons minced scallions
  • 4 to 5 cups hot cooked long-grain white rice

Instructions

  1. In a small bowl, stir together the tamari, water, sugar, salt, sesame oil, and cornstarch. Set aside.

  2. In a large skillet or wok, heat the safflower oil over medium-high heat until hot. Add the broccoli and stir-fry for 1 minute, or until bright green. With a slotted spoon, transfer to paper towels to drain. Add the garlic, ginger, red pepper flakes, and tofu to the pan and stir-fry for 2 minutes. Return the broccoli to the pan and stir-fry for 1 minute. Add the tamari mixture and the scallions and stir-fry for 1 minute, or until the broccoli is tender and well coated with the sauce. Serve over the rice.

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