** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Tofu may be regular, firm or extra-firm and should be drained prior to use.
2. Chili oil is usually found in the Chinese food section of grocery stores.
3. Liquid red pepper sauce (Durkee Red Hot, Tabasco, etc) may be used instead of chili sauce.
4. 1. Place tofu cubes on double layer of paper or cloth towel; let drain 20 minutes while you prepare other ingredients.
5. 2. Whisk 1/2 cup broth and cornstarch in medium bowl.
6. Mix in soy sauce, honey, sesame oil and crushed red pepper; set aside.
7. 3. Heat 1 TB oil in wide non-stick skillet or wok over medium-high heat (depending upon pan).
8. Add tofu cubes and stir-fry until golden, about 4 minutes.
9. Transfer to plate using slotted spoon. 4. Add another TB oil to skillet and set over high heat.
10. Chop or slice mushrooms. Add mushrooms and red pepper to pan; stir-fry until mushrooms are just tender.
11. Add ginger, garlic and chili pepper; stir-fry briefly.
12. Remove to tofu platter. 5. Add broccoli florets to skillet and 1/4 cup chicken broth.
13. Let bubble until broccoli just turns bright green.
14. 6. Whisk broth-cornstarch mixture and add to broccoli; bring to a bubble.
15. Dump in reserved tofu mixture and stir-fry, adding more chicken broth if needed to coat even taste and season with more sesame oil, hot chili oil and/or dried red chili peppers.
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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin C with 30% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Mushroom, Bell Pepper, MSG, Poultry, Corn, Sesame Seeds, Garlic, Natural Sweeteners, Fructose Malabsorption, Hot Pepper allergies.
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