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Ingredients
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2 tablespoons vegetable oil
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12 ounces extra-firm tofu, pressed and cut into cubes
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2 tablespoons cornstarch
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1 tablespoon toasted sesame oil
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12 ounces broccoli, stems chopped and florets cut in half lengthwise
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8 ounces sliced water chestnuts
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1 cup kung pao sauce, such as Panda Express®
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1/3 cup water
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1 green onion, sliced
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1/4 cup roasted peanuts
Directions
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Heat vegetable oil in a large skillet over medium-high heat. Place tofu cubes in a bowl, sprinkle with cornstarch, and toss to combine.
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Cook tofu in the skillet for 4 minutes. Using tongs, flip cubes over and cook 4 minutes more. Drain tofu on a paper towel-lined plate.
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Drain skillet; wipe clean with paper towels. Add sesame oil and broccoli. Cook for 6 minutes, stirring continually. Add water chestnuts, kung pao sauce, and water. Cook for 4 minutes more. Turn off heat.
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Stir in reserved tofu. Toss until evenly combined. Top with green onions and peanuts. Serve over rice or noodles.
Nutrition Facts (per serving)
349 | Calories |
21g | Fat |
31g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 349 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 3g | 16% |
Cholesterol 1mg | 0% |
Sodium 374mg | 16% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 7g | 27% |
Total Sugars 8g | |
Protein 15g | 29% |
Vitamin C 59mg | 66% |
Calcium 306mg | 24% |
Iron 3mg | 17% |
Potassium 970mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.