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Broccoli with Ginger Tofu




Source of Recipe


Source: Better Homes and Gardens


List of 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


Recipe



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.