Broccoli-Tofu Stir-Fry
Yield: 6 servings
INGREDIENTS
1⁄2 cup low-sodium chicken or vegetable broth
1 tablespoon sodium-reduced soy sauce 2 tablespoons hoisin sauce
Pinch dried red chile flakes 1teaspoon cornstarch
1pound extra-firm tofu
2 tablespoons sesame seeds
1to 11⁄2 tablespoons peanut oil
1⁄2 teaspoon Asian sesame oil Nonstick spray
3⁄4 pound fresh shiitake mushrooms, stems removed and discarded, cut into 1⁄4-inch wide slices (other fresh mushrooms may be substituted)
2 1⁄2 cups small broccoli florets, about 1 1⁄2 inches long
3 green onions, cut diagonally into 1⁄4-inch slices, including half of dark green stalks 1 large clove garlic, minced
Optional for serving: quinoa, rice or farro
PROCEDURE
1: In a small bowl, combine broth, soy sauce, hoisin, chile flakes and cornstarch. Stir to combine and set next to stove.
2: Drain tofu and pat dry with paper towels. Cut into 1-inch cubes. In a bowl, gently toss tofu with sesame seeds. Heat oils in wok or large, deep nonstick skillet on mediumhigh heat. Add sesame-coated tofu cubes and stir-fry until nicely browned, about 4-5 minutes. Transfer tofu to plate.
3: Spray skillet with nonstick spray and return to medium-high heat. Add mushrooms and stir-fry until softened, about 4minutes. Add broccoli and stir-fry until broccoli is tender-crisp, about 4minutes, adding a tablespoon of water if mixture seems too dry. Add onions and garlic; stir-fry about 30seconds. Stir broth mixture and add to broccoli mixture. Cook, gently stirring, until sauce thickens. Add tofu and gently toss. If desired, serve spooned over rice, quinoa or farro.
Source: “50Best Plants on the Planet,” by Cathy Thomas (Chronicle, $29.95)