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

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“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.”
READY IN:
20mins
SERVES:
3
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. 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.
  2. Whisk together the balsamic vinegar, soy sauce, honey, garlic, and ginger in a small bowl and set aside.
  3. 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.
  4. 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.
  5. Saute the tofu in the remaining 1 tablespoon of vegetable oil over medium-high heat until browned, 2 minutes per side.
  6. Add the vinegar mixture to the tofu and simmer until slightly thickened, about 1 minute.
  7. Return the broccoli and peppers to the pan and gently toss to coat with the sauce.
  8. Garnish with the scallions and serve with brown rice or another whole grain.

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