Broccoli with Ginger Tofu

Submitted by: Richard, FL
Source: Better Homes and Gardens
 

Start to Finish: 30 minutes

Ingredients

1 cup short-grain rice
2 stalks fresh broccoli (12 ounces)
1/3 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon dry sherry
1 tablespoon grated fresh ginger
2 teaspoons cornstarch
1 tablespoon peanut oil or cooking oil
4 cloves garlic, minced
1 medium red sweet pepper, cut into thin bite-size strips
8 ounces extra-firm tofu (fresh bean curd), drained and cut into 1/2-inch cubes
2 tablespoons coarsely chopped cashews

Directions

1. Cook rice according to package directions; keep warm.

2. Remove flowerets from broccoli stalks and cut, as necessary, into smaller flowerets.  Peel broccoli stems; cut crosswise into thin rounds. Set broccoli aside.  (You should have 4 to 4-1/2 cups.)

3. In a small bowl combine the chicken broth, soy sauce, sherry, ginger, and cornstarch. Set aside.

4. Pour oil into a large skillet or wok. Preheat over medium-high heat.  Stir-fry garlic in hot oil for 15 seconds. Add broccoli and sweet pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender.  Push vegetables to the side of skillet. Stir chicken broth mixture; add to the center of skillet.  Cook and stir until thickened and bubbly. Gently stir in tofu.  Cook and stir 1 to 2 minutes more or until heated through. Serve over rice; sprinkle with cashews.

Makes 4 servings.

Nutrition facts per serving:

calories: 364; total fat: 11g; saturated fat: 2g; cholesterol: 0mg, sodium: 482mg;
carbohydrate: 51g; fiber: 4g; protein: 17g; vitamin A: 26%, vitamin C: 159%; calcium: 14%; iron: 62%