Peanut-Broccoli Stir-fry

Prep Time: 30 minutes
Cook Time: 10 minutes
Stand: 55 minutes
Yield: Makes 6 servings

Ingredients

• 1  (16-oz.) package firm tofu
• 2  cups  uncooked brown rice
• 1/2  teaspoon  salt
• 1 1/2  cups  vegetable broth
• 1  tablespoon  light brown sugar
• 2  tablespoons  fresh lime juice
• 2  tablespoons  sweet chili sauce
• 2  tablespoons  creamy peanut butter
• 1  tablespoon  lite soy sauce
• 1  teaspoon  grated fresh ginger
• 3/4  teaspoon  cornstarch
• 1  tablespoon  peanut or vegetable oil
• 1  teaspoon  dark sesame oil
• 2  cups  fresh broccoli florets
• 1  cup  carrot sticks
• 2  tablespoons  chopped peanuts
• Garnish: lime wedges

Preparation

1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.

2. Prepare rice according to package directions, adding 1/2 tsp. salt.

3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.

4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.

Nutritional Information

Calories:

400 (0.0% from fat)

Fat:

13g (sat 2.1g,mono 3.8g,poly 2.7g)

Protein:

15.3g

Carbohydrate:

58g

Fiber:

5.8g

Cholesterol:

0.0mg

Iron:

2.4mg

Sodium:

633mg

Calcium:

188mg