Asian Recipe ❘ Broccoli and Tofu Stir Fry

I like to serve this broccoli and tofu stir fry over white rice. If you don't have cashews, pecans or almonds will work as well.

Ingredients

• 1 tablespoon peanut oil
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and sliced into strips
• 2 crowns broccoli, cut into florets
• ⅓ cup chicken broth
• 3 tablespoons soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons cornstarch
• 8 ounces extra firm tofu, diced
• 2 tablespoons cashew pieces

Cooking Directions

1. Heat peanut oil in a wok or large skillet over high heat. Stir in garlic and cook for a few seconds until it begins to brown. Add the bell pepper and broccoli; cook until the pepper begins to brown and soften, about 5 minutes.
2. Stir together the chicken broth, soy sauce, sherry, and cornstarch until dissolved. Pour the sauce into the wok and bring to a boil. Stir in the tofu, and cook until hot, about 1 minute. Garnish with cashew pieces to serve.

Nutrition Facts

• calories151.3
• carbohydrateContent13 g
• fatContent8.4 g
• fiberContent3 g
• proteinContent8.6 g
• saturatedFatContent1.4 g
• sodiumContent756.9 mg
• sugarContent3.2 g