Hot Gingered Broccoli With Tofu
Published August 3, 1999
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 ounces firm or extra-firm regular or low-fat organic tofu
1 tablespoon toasted sesame oil
2 large cloves garlic, minced
1 tablespoon coarsely shredded ginger
1 to 2 teaspoons hot chili-garlic paste
2 tablespoons Asian sesame paste
2 pounds broccoli, tough stems trimmed and heads cut into bite-size florets
2 tablespoons rice wine or dry sherry
1 tablespoon reduced-sodium soy sauce
⅔ cup chicken stock or broth, no salt added
12 ounces fresh thin noodles, Chinese or American
2 green onions, washed, trimmed and chopped
Nutritional analysis per serving (4 servings)
83 grams carbs; 73 milligrams cholesterol; 560 calories; 5 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 10 grams fiber; 319 milligrams sodium; 29 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a pot of water to a boil. Drain tofu, and press between paper towels to remove moisture. Cut into ¼-inch cubes.
- Step 2
Heat oil in a wok or large skillet over very high heat. Add garlic, ginger, chili paste and sesame paste, and stir. When mixture beings to color, reduce heat, add tofu, and cook over low heat for 2 minutes. Add broccoli, rice wine, soy sauce and stock; cover, and simmer until broccoli is tender but still firm, 3 to 5 minutes.
- Step 3
Meanwhile, cook noodles in boiling water according to package directions. When noodles are done, drain and stir into broccoli mixture. Sprinkle with green onions, and serve.
Each serving contains 9 grams of soy protein.
Private Notes
Comments
I used gochujang instead of chili garlic sauce. Added a couple tbs peanut butter. (besides the sesame paste) Also added the stock to the garlic/ginger/sesame paste/gochujang because this was very thick! And wanted to coat the tofu. Then, added the rice wine vinegar and soy, then added the (parboiled) broccoli. Delicious! Spicy! Quick!
Use 2 tbs of chili paste and regular soy sauce. Also used rice wine vinegar instead of rice wine and found no blandness.
Mine was also a bit bland. I doubled the sauce, splashed in more soy sauce when it seemed bland. The key was sriracha at serving time. I like another reviewer's vinegar suggestion, e.g. Chinese black vinegar, but didn't see that until now.