Stir-Fry Tofu + Broccoli For A Healthy Take On Takeout

Your family will love it, and it's ready in minutes.

November 4, 2015
stir fry

When you calculate the time spent driving to and from the restaurant, this dish is probably faster than regular takeout. And with your own fresh ingredients and only 1 tablespoon of oil in the mix, it's surely a lot healthier.

Related: What's Better? Broccoli Versus Cauliflower


Serves: 4

1 container (14 ounces) firm light tofu
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon cornstarch
3 cups broccoli florets
3 teaspoons toasted sesame oil
1 red bell pepper, chopped
1 tablespoon minced fresh ginger
3 garlic cloves, minced
½ cup unsalted cashews
3 scallions, chopped
2 cups cooked brown rice

1. Place the tofu on a paper towel set on a dinner plate. Top with a second paper towel and another dinner plate. Place a can or other similar weight on the upper plate and leave for 20 minutes to press excess water from the tofu.

2. Meanwhile, bring a medium pot of water to a boil. Combine the soy sauce, honey, vinegar, and cornstarch in a small bowl.

3. Add the broccoli to the boiling water, return to a boil, and cook for 1 minute, or until bright green. Drain and set aside.

4. Transfer the tofu to a cutting board and cut into ½ to ¾ inch cubes. Heat 2 teaspoons of the sesame oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for 4 to 5 minutes, or until lightly golden. Transfer the tofu to a plate and set aside.

5. Heat the remaining 1 teaspoon oil in the skillet. Add the pepper and cook, stirring occasionally, for 1 minute. Add the ginger and garlic and cook for 30 seconds, or until fragrant. Stir in the broccoli and tofu, and cook for 1 ½ minutes, or until hot. Stir the soy sauce mixture to recombine and add to the skillet along with the cashews. Cook, stirring, for 1 minute. Remove from the heat and stir in the scallions. Serve over the rice.


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