Broccoli Tofu Stir-Fry

This recipe is perfect for healthcare institutions and hospitals. It was developed by HSUS’s team of expert chefs and reviewed by HSUS’s team of registered dietitians.

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Click here to view and print the Plantricious Friendly version of this recipe.

Servings: 8

Serving size: 4 ounces

Ingredients

1 tablespoon Vegetable broth
1 teaspoon Sesame seeds
1 pound Broccoli, fresh, cut into florets
1 14 ounce package Tofu, extra-firm, drained, pressed, and cut into ½ inch cubes
¼ cup Low-sodium soy sauce or Tamari
½ teaspoon Red pepper flakes
1 teaspoon Ginger, fresh, minced
1 teaspoon Cashews, raw

Preparation

*Please see separate page for tofu pressing instructions.
1. In a non-stick skillet, sear the tofu until lightly brown on both sides.
2. Add the broth and sesame seeds.
3. Add broccoli and sauté for 2 minutes.
4. Add soy sauce, red pepper flakes, fresh ginger and raw cashews. Mix well and sauté for 5 more minutes or until the broccoli is tender and all ingredients are mixed well.

Serving information

Serve over steamed brown rice or quinoa.

Nutrition information

Calories: 85 Total Fat: 3.4g Saturated Fat: .7g Monounsaturated Fat: 1.2g Polyunsaturated Fat: 1.2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 6.5g Fiber: 2.4g Total Sugars: 1.7g Protein: 7.1g Sodium: 382mg Vitamin A: 21μg Vitamin C: 61mg Calcium: 140mg Iron: 1.7mg Folate: 55μg