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Stir-Fried Broccoli and Mushrooms with Tofu
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick and delicious Asian-inspired dinner recipe from Prevention® Healthy Cooking.
Ingredients:
  • 1/3 cup chicken or vegetable broth
  • 1 tablespoon apricot all-fruit spread
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons cornstarch
  • 1 tablespoon canola oil
  • 1 large bunch broccoli, cut into small florets
  • 4 cloves garlic, minced
  • 1 tablespoon finely chopped fresh ginger
  • 4 ounces mushrooms, sliced
  • 1 cup halved cherry and/or yellow pear tomatoes
  • 8 ounces firm tofu, drained and cut into 1/4” cubes
Instructions:
  • Whisk broth, all-fruit spread, soy sauce, sherry, and cornstarch in a cup until combined. Set aside.
  • In a large nonstick skillet over medium-high heat, heat the oil. Stir in the broccoli, garlic, and ginger, cooking constantly for 1 minute. Then, add the mushrooms and continue to cook, stirring often, for 3 minutes until they are tender-crisp and lightly browned.
  • Cook the tomatoes and tofu together, stirring often, for 2 minutes until the tomatoes start to soften.
  • Combine the cornstarch mixture with the skillet contents. Stir continuously for 2 minutes until the mixture reaches a boil and thickens.

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