Asian Garlic Tofu with Broccoli and Cauliflower Rice
- 1 package firm tofu
- ¼ cup Hoisin sauce
- 2 Tbsp. less sodium soy sauce
- 1 tsp. granulated sugar
- 1 tsp. freshly grated ginger
- 4 cloves garlic, minced
- ¼ tsp. red pepper flakes
- 1 Tbsp. olive oil
- Green onions, for garnish
- 1 (12 oz.) bag frozen cauliflower rice, cooked according to package directions
- 1 (12 oz.) bag frozen broccoli, cooked according to package directions
Directions1. Remove tofu from packaging and place on a plate with paper towels. Cover tofu with more paper towels and place a heavy skillet on top to press. Let sit for 30 minutes. 1. In a medium bowl, whisk together Hoisin sauce, soy sauce, sugar, ginger, garlic and red pepper flakes. 1. Cut pressed tofu into bite-sized pieces. Place into sauce bowl and toss to coat. Let marinate for 30 minutes. 1. Heat oil in a medium pan over medium-high heat. Once hot, add tofu and cook, without stirring, for 2 minutes, or until seared on bottom. Flip tofu and continue to cook. Repeat process until tofu is seared to preference. 1. Sprinkle tofu with green onions and serve with cauliflower rice and steamed broccoli.
Serve with brown rice and your favorite vegetable instead of cauliflower rice and steamed broccoli.
Calories 220, Total Fat 9g (Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 630mg, Total Carbohydrate 21g (Dietary Fiber 4g, Sugars 10g), Protein 14g, Vitamin D 0%, Calcium 20%, Iron 10%, Potassium 2% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsWinter Vegetarian Vegan Summer Spring Main Dish Fall Dairy Free Asian