Name: Stir-fried ginger tofu and broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz extra firm tofu, pressed dry and cubed; 1/4 cup white rice; 1/2 cup water; 2.5 oz broccoli florets, cut into small pieces; 2 oz snap peas, trimmed; 1 tbsp fresh ginger, grated; 2 cloves garlic, minced; 1 tbsp low sodium soy sauce; 3/4 tsp sesame oil; 1/2 tsp cornstarch; 1/4 tsp salt

Nutrition

Per serving

385 calories

Protein: 23g; 23% of calories
Carbs: 52g; 52% of calories
Fat: 11g; 25% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when tender and water is absorbed.
In a small bowl, whisk together the soy sauce, cornstarch, and 2 tablespoons of water until no lumps remain.
Heat the sesame oil in a 12-inch skillet over medium-high heat. Add the tofu in a single layer and cook for 4 minutes, flip, and cook for 4 minutes more until golden brown. Done when golden brown and firm.
Add the broccoli and snap peas to the skillet. Stir in the ginger and garlic. Sauté, stirring often, for 5 minutes until the vegetables are crisp-tender. Done when bright green and tender.
Whisk the sauce mixture once more and pour into the skillet. Cook, stirring constantly, for 1 minute until the sauce is glossy and coats everything. Serve over the rice.

Nutrition

Ingredients

Instructions

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