Broccoli Stir Fry
Ingredients
The stir fry
-
¼
cup
cashews (or peanuts)
-
2
tablespoons
peanut oil (or other high heat oil)
-
8–12
ounces
tofu, extra firm (or sub shrimp, diced chicken, thinly sliced beef)
-
½
teaspoon
salt
-
½
teaspoon
pepper
-
1
unit
shallot, chopped
-
4
cloves
garlic, rough chopped
-
2
teaspoons
fresh ginger, chopped
-
3–4
cups
broccoli, cut into very small florets
-
splash
unit
Chinese cooking wine (optional)
-
3–6
unit
dried red Chinese or arbol chilies
The sauce
-
3
tablespoons
soy sauce (or gluten-free Braggs Liquid Aminos)
-
3
tablespoons
maple syrup (or honey)
-
1
tablespoon
rice vinegar
-
2
teaspoons
sesame oil
-
1
tablespoon
chili paste (or Sriracha), more to taste
-
¼
teaspoon
white pepper (optional)
Instructions
- Start cooking jasmine rice if using.
- Mix the stir-fry sauce ingredients in a small bowl and set aside.
- Toast the nuts in a dry skillet over medium-low heat until golden, then set aside.
- Press tofu and cut it into 1-inch cubes. Heat oil in a skillet, season with salt and pepper, and cook the tofu until crispy.
- In the same pan, sauté shallots, garlic, and ginger until golden and fragrant.
- Add broccoli and cook until tender, optionally splashing with Chinese cooking wine.
- Make a well in the broccoli, add dried chilies and toast briefly.
- Pour in the stir-fry sauce and mix well.
- Add the crispy tofu and warm through before serving.
Nutrition Facts (estimated)
Servings
2
Calories
324
Total fat
20g
Total carbohydrates
28g
Total protein
12g
Sodium
972mg
Cholesterol
0mg
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