Day 219: Stir-Fried Broccoli with Tofu

This started off to be simple stir-fried vegetables. But when I fetched the broccoli from the frig, a packet of tofu tagged along.

And suddenly the supper plan moved from leftover salmon to a vegetarian entrée. It was good enough but could certainly have used a kick of heat. And if only I'd thought to make rice to soak up all the lovely garlic-ginger juice!

~ more broccoli recipes ~
~ more recipes with soy, including tofu ~
~ more vegetarian supper recipes ~

Hands-on time: 20 minutes
Time to table: 30 minutes
Serves 4

1 tablespoon olive oil
1 tablespoon garlic (from a jar)
1 tablespoon ginger (from a jar)

1/2 an onion, cut in strips
16 ounces extra firm tofu, cut in cubes
1 red pepper, cut in strips
1 pound broccoli, aggressively trimmed, stalks chopped and tops cut into small florets

1/2 tablespoon garlic (from a jar)
1/2 tablespoon ginger (from a jar)
2 tablespoons soy sauce
1 tablespoon hoisin sauce
LOTS of salt and pepper
Sprinkle of cayenne pepper

Heat the oil in a wok (or high-sided skillet) on MEDIUM HIGH. Add the garlic and ginger and cook for a minute. Add the onion and tofu and let cook until onion begins to soften, stirring often. Stir in the red pepper and broccoli. Cover and let cook for about 10 minutes, stirring every couple of minutes. Mix the remaining ingredients and pour over vegetables, let cook 2 - 3 minutes. Taste and adjust seasoning. Enjoy!

Per Serving: 168 Cal (31% from Fat, 29% from Protein, 40% from Carb); 13 g Protein; 6 g Tot Fat; 1 g Sat Fat; 18 g Carb; 4 g Fiber; 104 mg Calcium; 3 mg Iron; 631 mg Sodium; 0 mg Cholesterol, Weight Watchers 3 points
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.