Main dish, vegetarian
Chipotle-Orange Broccoli & Tofu
Overview
Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you’re shy about spice, cut back on the amount or leave them out completely. Serve over brown basmati rice.
Prep time
30
Cook Time
0
Total Time
30
Nutritional Information
Makes:
4 Servings
Calories
242kcal
Added sugars
0g
Carbohydrates
14g
Fat
17g
Saturated Fat
1g
Monounsaturated Fat
11g
Protein
13g
Cholesterol
0mg
Dietary Fiber
4g
Potassium
612mg
Sodium
337mg
Total sugars
6g
Instructions
STEP 1 Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
STEP 2 Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
STEP 3 Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.
© Meredith Corporation. All rights reserved. Used with permission.
Ingredients
1 14-ounce package extra-firm water-packed tofu
½ teaspoon salt , divided
3 tablespoons canola oil , divided
6 cups broccoli florets
1 cup orange juice
1 tablespoon minced chipotle in adobo , seeded if desired
½ cup chopped fresh cilantro
