Tofu with Broccoli

Ingredients

• 1 pound firm tofu
• 4 teaspoons vegetable oil
• 2 cloves garlic (peeled and minced)
• 2 scallions (green and whites portions chopped)
• 1 head broccoli (broken into florets, stems chopped)
• 1/4 cup water
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh cilantro (or basil leaf)

Directions

1. Put the tofu on a cutting board and cut it in half and then cut each half into 4 equal pieces (8 pieces total).
2. Put 2 layers of paper towels on a cutting board and put the tofu on top. Let drain at least 20 minutes (and up to 2 hours). Place a skillet over medium heat and when hot, add 2 teaspoons of oil. Add the tofu, one piece at a time, cook until golden, about 3 minutes per side. Remove the tofu to a plate and set aside.
3. Reheat the skillet and when it is hot, add remaining 2 teaspoons oil. Add garlic and scallions and cook just until golden, about 2 minutes. Add the broccoli, soy sauce, and water and raise the heat to high. Cook until the broccoli is tender, about 4 minutes. Gently toss in the cooked tofu and turn off the heat.
4. Sprinkle with red pepper flakes and cilantro.
5. Serve with a side of brown rice.
6. Refrigerate leftovers within 2 hours.

Nutrition Information

Nutrients	Amount
Calories	151
Total Fat	10 g
Saturated Fat	1 g
Cholesterol
Sodium	173 mg
Total Carbohydrates	8 g
Dietary Fiber	3 g
Total Sugars	2 g
Added Sugars included
Protein	12 g

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