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Broccoli Tofu Stir-Fry Recipe

"I received this recipe from a friend when I was trying to eat more meatless meals," says Louisville, Kentucky's Denise Lee. "Much to my surprise, my family didn't mind the tofu and still ask me to make it all time."
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

Ingredients

  • 1 package (12.3 ounces) silken reduced-fat extra-firm tofu, cubed
  • 4 green onions, chopped
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 4 teaspoons olive oil, divided
  • 1 package (16 ounces) broccoli coleslaw mix
  • 1/3 cup reduced-fat peanut butter
  • 1/4 cup reduced-sodium teriyaki sauce

Directions

  • 1. In a nonstick skillet or wok, stir-fry the tofu, onions, ginger, garlic and pepper flakes in 3 teaspoons oil until onions are tender. Remove and set aside. In the same pan, stir-fry the broccoli coleslaw mix in remaining oil for 4-5 minutes.
  • 2. Combine the peanut butter and teriyaki sauce; stir into coleslaw mix. Return tofu mixture to the pan. Stir-fry for 1-2 minutes or until heated through. Yield: 4 servings.

Nutritional Facts

1 cup: 276 calories, 15g fat (3g saturated fat), 0mg cholesterol, 526mg sodium, 23g carbohydrate (10g sugars, 5g fiber), 16g protein Diabetic Exchanges:1 starch, 2 lean meat, 1 vegetable, 1 fat

Reviews for Broccoli Tofu Stir-Fry

Sort By :
MY REVIEW
donnaoconn
Reviewed Apr. 24, 2014

"really good, and super simple"

MY REVIEW
WarJam
Reviewed Dec. 29, 2010

"I can stand more than a 1/2 tsp of ginger. So what is a good substitute for ginger?"

MY REVIEW
benn6982
Reviewed Sep. 5, 2010

"Good taste. Family didn't know it was tofu. They enjoyed it."

MY REVIEW
jpwyner
Reviewed Jul. 8, 2008

"I performed a Google search and found the ingredients to be: shredded broccoli, carrots, and red cabbage"

MY REVIEW
glandis
Reviewed Mar. 27, 2008

"Can anyone help me with what is included in the broccoli coleslaw mix? I live in Japan and can't buy this ready made."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.