Tofu Broccoli Stir Fry

I know, I know – this isn’t the Smitten Kitchen blog!

But as I endeavor mightily to eat better and to incorporate more protein into my diet, I’ve been trying new recipes and I had to share one that is chock full of protein, low in fat and carbs, and so delicious that my kids love it (I’ve made it four times now).

Did I mention it’s dirt cheap to make?  

It’s also easily modified according to what’s in your kitchen (last night I added sliced baby portabella mushrooms).

Ingredients:

• 15 oz. extra firm tofu
• about 2 cups of broccoli florets
• 1/2 cup raw or roasted cashews
• Trader Joe’s Soyaki Sauce
• 1 teaspoon corn starch
• soy sauce
• pepper flakes

Begin by draining the tofu.  Slice it lengthwise (about 1/3″ of an inch) and lay out on paper towels.  Place another paper towel over the tofu and put a heavy plate or pan over it to squeeze out the moisture (about 5 minutes).  Slice into triangles and fry in medium hot sesame oil (or oil of your choice) until golden, approximately 4-5 minutes per side.  Drain on paper towels.  Depending on how you like your broccoli, you can either nuke it briefly (1-2 minutes) or steam it prior to quickly stir-frying it.  Stir fry the broccoli for approximately 2-4 minutes, add 1/2 to 2/3 of a cup of Trader Joe’s Soyaki Sauce into which you have mixed the corn starch, soy sauce to taste and pepper flakes to taste.  Add the tofu and continue to stir fry for 1-3 minutes until the tofu and broccoli is nicely coated and the sauce has thickened.

You can add whatever you like – onions, mushrooms, baby corn, water chestnuts – the options are limitless.  

Serve it over rice or as is for a quick, easy, high protein, low carb dinner!