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“From Eating Well Magazine - May/June 2010”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine broth, wine, soy sauce, 1 T cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  2. Cut tofu into 3/4-inch cubes, pat dry and sprinkle with salt. Place the remaining 2 T cornstarch in a large bowl. Add the tofu and toss gently to coat.
  3. Heat 1 T oil in a large non-stick skillet or wok over medium-high heat. Add the tofu; cok, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2-3 minutes more. Transfer to a plate.
  4. Reduce heat to medium. Add the remaining 1 T oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2-4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1-2 minutes.
  5. Return the tofu to the pan; toss to combine with the broccoli and sauce.

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