Tofu And Broccoli Stir-Fry
pstrongServes 4/strong/p
h3Ingredients/h3
ul
li24 oz Extra-firm tofu, drained and cut into 1-in squares/li
li2 tsp Olive oil, divided/li
li2 tsp Sesame oil, divided/li
li2 tbsp Light soy sauce/li
li4 cups Broccoli florets/li
li2 tsp Cornstarch/li
li3 cups Low-sodium chicken broth/li
li2 tsp Sesame seeds, toasted/li
li1/4 tsp Red pepper flakes, crushed/li
li1/2 tsp Ground black pepper/li
/ul
h3Preparation/h3
ol
liIn a wok, combine 1 tsp sesame oil and 1 tsp olive oil. Sauté tofu in oil mixture until golden brown./li
liAdd in soy sauce and sauté for one more minute./li
liRemove golden tofu. Add the rest of the olive and sesame oil./li
li Sauté broccoli in oil until tender./li
liIn bowl, combine cornstarch and chicken broth./li
liCombine broth, tofu, and all remaining ingredients (except rice) in the wok./li
liLet simmer for 5 to 10 minutes or until sauce thickens./li
liServe with brown rice or additional steamed vegetables./li
/ol
h3Nutrition Information/h3
ul
li335 Calories/li
li10g Fat/li
li5 mg Cholesterol/li
li470 mg Sodium/li
li710 mg Potassium/li
li40g Carbohydrates/li
li5g Fiber/li
li21g Protein/li
/ul
h3Exchanges/h3
ul
li2 Medium Fat Meat/li
li2 Starch/li
li1 Vegetable/li
/ul
pemHamilton, Lara, and Jennifer Lamplough. Healthy calendar diabetic cooking. 2nd ed. Alexandria, Va.: American Diabetes Association, 2012. 112. Print./em/p
p class="small-note"In the event that you find that this recipe is not appropriate for diabetics, please contact us and we will review your suggestions./p
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