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.
Nutritional Information
| Calories | 242 |
| Carbohydrates | 14g |
| Fat | 17g |
| Saturated Fat | 1g |
| Mono Fat | 11g |
| Protein | 13g |
| Cholesterol | 0mg |
| Dietary Fiber | 4g |
| Potassium | 612mg |
| Sodium | 337mg |
Ingredients
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.
