Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi

"Published for safekeeping, from CSPN Nutrition Action Newsletter, June 2011. To heighten the taste, brown the broccoli and peppers well to create a rich, caramelized taste. If you prefer, you can use chicken or shrimp instead of tofu. Serve with brown rice or another whole grain."
 
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photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
Ready In:
20mins
Ingredients:
12
Yields:
6 cups
Serves:
3
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ingredients

  • 14 ounces extra firm tofu, water-packed, drained
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon honey or 1 tablespoon agave syrup
  • 2 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon vegetable oil, for broccoli
  • 12 lb broccoli floret
  • 1 tablespoon vegetable oil, for red pepper
  • 1 red pepper, thinly sliced (I use red bell pepper)
  • 1 tablespoon vegetable oil, for tofu
  • 4 scallions, sliced, for garnish
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directions

  • Cut the tofu across the width into 6 slabs. Cut each slab in half to make 12 squares. Blot the tofu to remove some of the moisture and set aside.
  • Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
  • Saute the broccoli in 1 tablespoon of oil over medium-high heat until bright green and starting to brown in places, about 5 minutes. Remove broccoli from the pan.
  • Saute the red pepper in 1 tablespoon of oil over medium-high heat until it starts to brown, about 3 minutes. Remove the red pepper from the pan.
  • Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
  • Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
  • Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
  • Garnish with the scallions and serve with brown rice or another whole grain.

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Reviews

  1. I enjoyed this, I chose to omit the tofu and make it simply with the veggies, at the last minute I did add some cashews. I did slightly steam the broccoli because DH really doesnt like crispy veg, in the end they were still abit crunchy for him but personally I enjoyed it. I served this on chinese noodles, soaked and lightly stir-fried. Thanks, Kate, very nice, made for ZWT 8
     
  2. This is great!Made as directed except I cooked the tofu longer than suggested so it would be nice and crispy. Thanks for sharing!
     
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I love to eat yummy healthy foods!
 
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