1 pound firm tofu, drained and cut into 1/2 inch cubes
1/4 teaspoon salt
2 cups broccoli florets
3/4 cup water
1 1/2 tablespoons bottled minced garlic
Cook rice accroding to package directions. While rice cooks, combine soy sauce and the next 4 ingredients (soy sauce through sesame oil) in a small bowl, stirring with a wisk; set aside.
Heat vegetable oil in a large non-stick skillet over medium heat. Add tofu, and sprinkle with salt. Cook 8 minutes or until golden brown, tossing frequently. Remove tofu from pan and keep warm.
Add broccoli, water and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally. Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally. Serve the broccoli mixture over rice.
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