Though it might sound fancy, it was actually a breeze to pull together this dinner. Within 15 minutes the stir fry was ready to be plated. And with only four ingredients, it doesn't exactly break the budget, either.
Ginger Soy Broccoli Tofu Stir Fry (printer-friendly version)
makes two servings
1 cup jasmine rice
2 cups water
1 pkg frozen broccoli florets
1 pkg extra firm tofu
1/2 cup sauce of your choice (I used a Whole Foods 365 Everyday Value Organic Soy Ginger sauce)
1. Cook the rice according to the manufacturer's instructions. As usual, I set the rice to cook in my rice cooker and forgot about it. Love!
2. Cook the broccoli florets per the manufacturer's instructions. Set aside.
3. Drain the tofu and cut it into 1" cubes. Place the cubes on a towel and wrap it in the towel's free ends. Place a heavy book or weight on top of the cubes and soak up the excess moisture for at least 10 minutes.
4. Spray a large saute pan with olive oil. Heat over medium-high heat. Add in about half the cubes. Brown on each side (about one minute per side). Repeat with the remaining cubes. Remove from the heat.
5. Reduce the heat to low. Add the cooked broccoli florets to the saute pan. Warm for about one minute. Add in the cooked tofu cubes and warm.
6. Add in the sauce of your choice (I used about 1/2 cup, you can use more or less). Cook for an additional 2-3 minutes.
7. Serve over a bed of rice and eat!
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