Tofu & broccoli stir-fry with garlic sauce
2 Points, Weight Watchers
Ingredients
1/4 cup low sodium soy sauce
5 tsp cornstarch, divided
1 tsp dark sesame oil
14 oz extra firm tofu, cut into 1-inch chunks
3 tsp canola oil, divided
12 oz broccoli florets
2 medium carrots, sliced
4 tsp garlic, minced
2 tsp ginger, peeled, grated
1/4 tsp crushed red pepper flakes
2 tsp sesame seeds, toasted (optional)
Directions
In a small bowl, combine ½ cup water, soy sauce, 2 tsp cornstarch, and sesame oil. Set sauce aside.
Place tofu on a paper towel–lined plate and top with paper towels. Gently press tofu to remove excess water. Remove paper towels. Sprinkle tofu on both sides with remaining 1 tbsp cornstarch.
In a large nonstick skillet, heat 2 tsp canola oil over medium-high. Add tofu and cook, without stirring, until bottom is lightly browned, about 3 minutes. Cook, tossing occasionally, until tofu is evenly browned, about 3 minutes. Transfer to a plate.
Heat remaining 1 tsp canola oil over medium-high in same skillet. Add broccoli and carrots and drizzle with ¼ cup water. Cover and cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes. Stir in garlic, ginger, and crushed red pepper and cook, stirring often, until fragrant, about 30 seconds. Stir in sauce and tofu. Cook until sauce thickens, about 1 minute. Divide among 4 bowls. Sprinkle with sesame seeds (if using).
Nutrition
2 smart points