Tofu and Broccoli Stir Fry
Ingredients
- ½ C vegetable broth or reduced-sodium chicken broth
- ¼ C dry sherry (see Note) or rice wine
- 3 TBSP soy sauce
- 3 TBSP cornstarch, divided
- 2TBSPplus1 tsp sugar
- ¼ tsp crushed red pepper, or more to taste
- 1 14-ounce package extra-firm water-packed tofu, drained
- ¼ tsp salt
- 2 TBSP canola oil, divided
- 1 TBSP minced garlic
- 1 TBSP minced fresh ginger
- 6 C broccoli florets
- 3 TBSP water
- 3 packages Ramen Noodles
Directions
- Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
- Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
- Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.