Hot Gingered Broccoli With Tofu Recipes

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CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY



Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

  • Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
  • After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
  • In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
  • Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
  • Remove the lid and increase the heat to medium-high.
  • Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
  • Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
  • Return the tofu to the pan and toss to coat in the sauce.
  • Serve over white rice and garnish with scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

GINGER BROCCOLI



Ginger Broccoli image

Make and share this Ginger Broccoli recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 6

1 1/2 lbs broccoli, florets and stems sliced into diagonal pieces
1 1/2 tablespoons dark sesame oil
3 tablespoons soy sauce
1 tablespoon ground ginger
2 teaspoons brown sugar
4 tablespoons water

Steps:

  • Saute the broccoli over medium heat in sesame oil for 8 minutes.
  • While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves.
  • Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.
  • Serve at once.

BROCCOLI TOFU STIR FRY



Broccoli Tofu Stir Fry image

Broccoli tofu stir fry recipe made in just one pan. A healthy alternative to takeout in a rich garlicky stir fry sauce with fresh broccoli florets.

Provided by Joy Shull

Categories     Main Dish

Time 1h15m

Number Of Ingredients 8

One batch of 3 ingredient Homemade Stir Fry Sauce
8 oz package of cubed tofu
3 tablespoons cornstarch
10 cloves of garlic, minced
1/4 cup minced fresh ginger
9 cups fresh broccoli florets
1 cup chopped green onions
unsalted white rice, for serving

Steps:

  • Drain the cubed tofu and pat dry
  • Place the tofu cubes in a bowl
  • Add 3 tablespoons of cornstarch and toss gently to coat
  • Heat a large skillet on medium high heat with 3 tablespoons of olive oil
  • Pan fry the tofu for 10-15 minutes, until crispy on all sides
  • Make one batch of the 3 ingredient stir fry sauce recipe linked in the recipe ingredients and shake to combine
  • Add the broccoli, ginger, garlic, green onions and the homemade stir fry sauce to the skillet and sauté for 10-15 minutes, or until broccoli is desired texture
  • Serve alone or over unsalted rice or stir fry noodles

Nutrition Facts : Calories 485 calories, Carbohydrate 67 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 19 grams fat, Fiber 15 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 924 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

HOT GINGERED BROCCOLI WITH TOFU



Hot Gingered Broccoli With Tofu image

Provided by Marian Burros

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

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
2/3 cup chicken stock or broth, no salt added
12 ounces fresh thin noodles, Chinese or American
2 green onions, washed, trimmed and chopped

Steps:

  • Bring a pot of water to a boil. Drain tofu, and press between paper towels to remove moisture. Cut into 1/4-inch cubes.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 7 grams, TransFat 0 grams

TOFU AND BROCCOLI FRIED RICE



Tofu and Broccoli Fried Rice image

Fried rice is the perfect weeknight meal: It requires minimal prep, simple pantry condiments and basic vegetables. Not to mention, it comes together quickly. Here, otherwise mild tofu is transformed into savory bites when cooked in soy sauce infused with aromatics, absorbing all of the rich, sweet-salty flavor and bringing depth to the dish. The rice seasonings are kept simple and bright with garlic and ginger, which allows the vegetables to shine. Use any mix of leftover vegetables: Cabbage, bell peppers and mushrooms are all great alternatives.

Provided by Kay Chun

Categories     weekday, weeknight, grains and rice, vegetables, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 16

5 tablespoons neutral oil, such as safflower or canola oil
2 tablespoons minced garlic
2 teaspoons minced fresh ginger
1/3 cup low-sodium soy sauce
2 tablespoons turbinado or granulated sugar
1 (14-to-16-ounce) package firm tofu, drained and cut into 1/2-inch cubes
Kosher salt and black pepper
1/4 cup chopped cilantro
1/2 cup finely chopped yellow onion
1 large carrot, peeled and thinly sliced into rounds
8 ounces broccoli, cut into 1-inch florets and stems thinly sliced (3 heaping cups)
4 cups cooked and cooled long grain white rice, preferably day-old
1 jalapeño or serrano chile, thinly sliced
1/2 cup thawed frozen peas
4 large eggs, beaten
1/2 cup thinly sliced scallions

Steps:

  • In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium. Add 1 tablespoon of the garlic and 1 teaspoon of the ginger, and stir until fragrant, 30 seconds. Add soy sauce, sugar and tofu, and season with salt and pepper. Cook, stirring occasionally, until sauce has been absorbed and tofu is nicely glazed, about 5 minutes. Stir in cilantro. Transfer tofu along with juices to a shallow plate.
  • In the same skillet, heat 2 tablespoons of oil over medium. Add onion and carrot, and season with salt and pepper. Cook, stirring occasionally, until softened, 3 minutes. Stir in remaining 1 tablespoon garlic and 1 teaspoon ginger until fragrant, 30 seconds. Add broccoli, season with salt and pepper, and cook, stirring occasionally, until broccoli is softened, about 3 minutes. Add rice, jalapeño and peas, and drizzle over 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until well combined and rice is golden in spots, about 3 minutes.
  • Push rice mixture to one side of the skillet. To the empty side, add the remaining 1 tablespoon oil and eggs, and allow them to set a little before stirring. Cook until scrambled, 1 to 2 minutes. Stir egg into rice mixture, then stir in half of the scallions and half of the glazed tofu and any juices on the plate. Season with salt and pepper.
  • Divide the fried rice in bowls, and top each with some of the remaining glazed tofu. Garnish with the remaining scallions.

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