MAKES 4Â SERVINGS HANDS-ON TIME 25Â MINUTES TOTAL TIME 30Â MINUTES
sticky tofu & broccoli stir-fry Start the workweek right with a light yet hearty meal packed with good-for-you veggies. RECIPE JENNIFER DANTER & THE TEST KITCHEN
98 | CANADIAN LIVING NOVEMBER 2017
Âź cup 1 tbsp 1 tbsp 1 tbsp 1 tsp 2 1 2 tsp 3 tbsp 1 3 1 half 1 cup
hoisin sauce sodium-reduced soy sauce Asian chili sauce (such as sriracha) unseasoned rice vinegar or cider vinegar ground ginger large portobello mushrooms, stemmed pkg (350 g) extra-ďŹ rm tofu, drained cornstarch vegetable oil head broccoli, cut in orets (about 4 cups) cloves garlic, minced sweet yellow pepper, thinly sliced red onion, thinly sliced fresh basil leaves (optional)
In bowl, stir together hoisin sauce, soy sauce, chili sauce, vinegar and ginger. Set aside. Remove gills from mushrooms. Halve caps; thinly slice. Cut tofu into 1-inch cubes; pat dry with paper towel. 8VLQJ ÂżQH PHVK VLHYH GXVW WRIX ZLWK cornstarch, turning to coat. In large nonstick skillet or wok, heat 2 tbsp of the oil over high heat; stir-fry tofu, turning often, until golden, 4 to 6 minutes. Transfer to bowl; toss with half of the hoisin mixture. Set aside. Add remaining oil to pan; stir-fry mushrooms and broccoli for 2 minutes. Add garlic, yellow pepper and red onion; stir-fry for 2 minutes. Add remaining hoisin mixture; stir-fry until broccoli is tender-crisp, 1 to 2 minutes. Stir in tofu and basil (if using). Serve over rice. PER SERVING about 308 cal, 17 g pro, 18 g total fat (2 g sat. fat), 24 g carb (4 g dietary ďŹ bre, 10 g sugar), 0 mg chol, 493 mg sodium, 705 mg potassium. % RDI: 18% calcium, 21% iron, 23% vit A, 198% vit C, 35% folate.
PHOTOGRAPHY, MAYA VISNYEI. FOOD STYLING, CLAIRE STUBBS. PROP STYLING, CATHERINE DOHERTY
COOK & EAT meatless monday
