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Chipotle-Orange Broccoli & Tofu

Chipotle-Orange Broccoli & Tofu
This Recipe Is:

WebMD Recipe from EatingWell.com

Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you’re shy about spice, cut back on the amount or leave them out completely. Serve over brown basmati rice.

Ingredients
Prep: 30 minutes | Total Time: 30 minutes
  • 1 14-ounce package
    extra-firm water-packed tofu
  • 1/2 teaspoon
    salt, divided
  • 3 tablespoons
    canola oil, divided
  • 6 cups
    broccoli florets
  • 1 cup
    orange juice
  • 1 tablespoon
    minced chipotle in adobo, (see Tip), seeded if desired
  • 1/2 cup
    chopped fresh cilantro
Instructions
  1. Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.
  2. Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.
  3. Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.

 

Tip

Tip: Look for the small cans of chipotle chiles in adobo sauce with Mexican foods at large supermarkets.

Nutritional Information

Makes: 4 servings, about 1 1/4 cups each
  • Calories242
  • Fat17 g
    • Saturated fat1 g
  • Cholesterol0 mg
  • Carbohydrates14 g
    • Dietary fiber4 g
  • Protein13 g
  • Sodium337 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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