Extra-firm tofu works best in this recipe. Use any type of green veggie in place of the broccoli — try green beans or broccoli rabe — and serve over steaming brown rice.
Ingredients
- 2 Tbsp oyster sauce
- 1 Tbsp reduced-sodium chicken broth
- 1 tsp Asian sesame oil
- 1 tsp rice vinegar
- 1 tsp cornstarch
- 3 tsp olive oil, divided
- 8 to 10 oz extra-firm tofu, rinsed, patted dry, and cut into 1-inch cubes
- 1 stalk broccoli, cut into small florets
- ½ medium red bell pepper, thinly sliced
- 1 cup snow peas, halved lengthwise
- 2 Tbsp peeled and minced fresh ginger
- 2 Tbsp thinly sliced scallions (white and light green parts only)
Instructions
- In small cup, combine oyster sauce, broth, sesame oil, vinegar, and cornstarch.
- Warm 2 tsp of the olive oil in large nonstick skillet or wok over medium-high heat until hot but not smoking. Add tofu; cook 3 minutes per side, until light golden. Add broccoli and 1/3 cup water; bring to a simmer. Cover; reduce heat and simmer 4 minutes, until broccoli is crisp-tender. Transfer tofu and broccoli to large plate.
- Warm remaining 1 tsp of oil in same skillet over medium heat. Add pepper strips. Cook 3 minutes, stirring. Add snow peas, ginger and oyster sauce mixture; cook 1 minute, stirring
- Serve over rice. Garnish with scallions.
Serves 2.
Nutritional Information
- 1 serving = 220 calories
- Protein: ½ serving
- Vitamin C: 1 serving
- Green/yellow vegetable: 1 serving
- Other vegetable: 1 serving
- Fat: ½ serving
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