Jump to content
IndiaDivine.org

Broccoli with Five-Spice Tofu

Rate this topic


Guest guest

Recommended Posts

Broccoli with Five-Spice Tofu

3 to 4 servings

 

 

1/4 cup dried shiitake mushrooms ( 1/4 oz.)

8 oz. extra-firm tofu

3 Tbs. low-sodium soy sauce

3/4 tsp. Chinese five-spice powder

1 lb. broccoli

1 Tbs. cornstarch

1 1/4 cups low-sodium vegetable broth

2 tsp. brown sugar

4 tsp. vegetable oil

7 scallions (white and light green parts), chopped ( 1/4 cup)

4 medium cloves garlic, minced

4 tsp. minced fresh ginger

3/4 tsp. chili paste with garlic

1/2 tsp. anise seeds, crushed

1 cinnamon stick

2 medium carrots, julienned or shredded

In small bowl, combine shiitakes and hot water to cover. Let stand

until softened, about 30 minutes.

 

Meanwhile, drain tofu and pat dry with paper towels. Cut into 3/4-

inch cubes; pat

 

dry again. In medium bowl, combine tofu, 1 tablespoon soy sauce and

five-spice powder; toss gently to coat. Cover and set aside in

refrigerator.

 

Bring large saucepan of lightly salted water to a boil. Cut broccoli

florets into 1 1/2-inch pieces. Peel tender portion of stems and cut

into 1/2-inch-thick slices. (You should have about 4 cups total.) Add

broccoli to boiling water and cook just until bright green and crisp-

tender, about 2 to 3 minutes. Drain, rinse under cold running water

and drain again. Set aside.

 

In small bowl, mix together cornstarch and 1 tablespoon cold water;

set aside. Remove softened shiitakes from soaking water. Strain

soaking water through a filter paper-lined sieve into medium bowl;

stir in broth, brown sugar and remaining 2 tablespoons soy sauce. Set

aside. Trim and discard shiitake stems; slice caps and set aside.

 

In large nonstick skillet, heat 2 teaspoons oil over medium-high

heat. Add tofu mixture and cook, shaking pan and tossing tofu, until

lightly browned, 3 to 4 minutes. Transfer to plate and set aside.

 

In same skillet, heat remaining 2 teaspoons oil over medium-high

heat. Add scallions, garlic, ginger, chili paste, anise seeds and

reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds. Add

cinnamon stick and reserved broth mixture; bring to a boil and cook 5

minutes. Stir cornstarch mixture and add to skillet; cook, stirring,

until liquid has thickened, about 30 seconds. Add carrots and

reserved broccoli and cook, stirring often, until carrots are tender,

about 3 minutes. Add reserved tofu and toss gently to coat. Discard

cinnamon stick and serve.

 

PER serving: 243 CAL; 11 G PROT; 9 G TOTAL FAT (1 SAT. FAT); 25 G

CARB.; 0 MG CHOL; 695 MG SOD.; 7 G FIBER

Link to comment
Share on other sites

Join the conversation

You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
×
×
  • Create New...