Name: Garlic Tofu Broccoli Stir-Fry: Healthy Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: US
Ingredients: 2 tablespoons vegetable oil; 12 ounces extra-firm tofu, pressed and cubed; 2 tablespoons cornstarch; 1 tablespoon toasted sesame oil; 12 ounces broccoli, stems chopped and florets halved; 8 ounces sliced water chestnuts; 1 cup prepared Kung Pao sauce; 1/3 cup water; 1 green onion, thinly sliced; 1/4 cup roasted peanuts, roughly chopped

Experience the vibrant flavors and satisfying textures of this Tofu Broccoli Stir-Fry! Crispy tofu and tender broccoli florets mingle with the refreshing crunch of water chestnuts, all coated in a luscious Kung Pao sauce and finished with a sprinkle of crunchy peanuts. A delightful and speedy dinner solution that's perfect for busy weeknights.

Follow The Directions

01

Step

1 mins

Heat vegetable oil in a large skillet or wok over medium-high heat. (1 minute)

02

Step

2 mins

In a bowl, gently toss the tofu cubes with cornstarch until evenly coated. (2 minutes)

03

Step

10 mins

Carefully add the tofu to the hot skillet and cook for 4 minutes, until golden brown on one side. Flip the tofu and cook for another 4 minutes, until crispy on all sides. Transfer the tofu to a paper towel-lined plate to drain excess oil. (10 minutes)

04

Step

7 mins

Drain the skillet and wipe clean. Add sesame oil and broccoli florets. Stir-fry for 6 minutes, until the broccoli is tender-crisp. (7 minutes)

05

Step

5 mins

Add the sliced water chestnuts, Kung Pao sauce, and water to the skillet. Cook for 4 minutes, stirring constantly, until the sauce thickens slightly and the water chestnuts are heated through. (5 minutes)

06

Step

2 mins

Gently stir in the reserved crispy tofu, ensuring it's evenly coated in the sauce. Turn off the heat. (2 minutes)

07

Step

1 mins

Garnish with sliced green onions and chopped roasted peanuts. Serve immediately over steamed rice or noodles. (1 minute)

For extra flavor, marinate the tofu in a mixture of soy sauce, ginger, and garlic before coating with cornstarch.
Adjust the amount of Kung Pao sauce to your preference for spice level.
Feel free to add other vegetables such as bell peppers, carrots, or snap peas to the stir-fry.
If you don't have roasted peanuts, you can substitute with cashews or almonds.