- 1/2 cup reduced-sodium chicken or vegetable broth
- 2 tablespoons reduced-sodium soy sauce
- 3 tablespoons cornstarch, divided
- 1/4 cup water
- 2 tablespoons honey or agave syrup
- 1/4 teaspoon crushed red pepper
- 1 14-ounce package extra-firm water-packed tofu, drained
- 2 tablespoons canola oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 4 cups broccoli florets
Combine broth, soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
Cut tofu into 3/4-inch cubes and pat dry, sprinkle with no salt seasoning and pepper. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat.
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
Reduce heat to medium. Add the remaining 1 tablespoon 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 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce. Serve immediately.
Sponsor: IMC Heart Institute
