Main dish, vegetarian

Chipotle-Orange Broccoli & Tofu

Chipotle-Orange Broccoli & Tofu
Prep Time
30
Cook Time
0
Total Time
30

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.

Nutritional Information

4 Servings
Calories242
Carbohydrates14g
Fat17g
Saturated Fat1g
Mono Fat11g
Protein13g
Cholesterol0mg
Dietary Fiber4g
Potassium612mg
Sodium337mg

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

Instructions

  • 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.

  • 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.

  • 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.

You also might like