asian•lunch or dinner•main dish
Broccoli and Tofu Stir-Fry With Toasted Almonds
For Hidradenitis Suppurativa
Anti Inflammatory
508 kcal
12 gfat
82 gcarbs
20 gprotein
Nutrition Notes
Anti Inflammatory *
This recipe is appropriate for an anti-inflammatory diet. It includes nutrient-rich ingredients like...
For Hidradenitis *
This recipe is appropriate for individuals with Hidradenitis Suppurativa as it includes nutrient-den...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1 (16 ounce) package firm tofu
- 4 cups broccoli florets
- 3 teaspoons toasted sesame oil (olive oil works also)
- 1 bunch scallion, trimmed and thinly sliced (about 8)
- 3 garlic cloves, minced
- 1 small jalapeno pepper, hlved, seeded, and finely chopped (optional)
- 3 1/2 teaspoons soy sauce
- 2 tablespoons sliced almonds, toasted lightly
- 2 cups brown rice
Preparation
- 1
Step 1
Make brown rice according to the box's directions. - 2
Step 2
Place tofu on a plate, and top with cutting board. Place several cans of food on top to weigh it down. Let tofu rest while the water is sqeezed out. Cut tofu into small cubes. - 3
Step 3
While tofu drains, lightly steam broccoli until crisp-tender, about 5 minutes. Set aside. - 4
Step 4
Heat 2 tsp of oil in wok or large nonstirck skillet over high heat. When hot, add tofu and cook, stirring constantly, 5 minutes to brown. Transfer to shallow bowl. - 5
Step 5
Add the remaining 1 tsp of oil to pan, followed by scallions, garlic, pepper, and broccoli. Stir-fry 2 minutes over medium high heat. Stir in soy sauce, almonds, and tofu, and gently toss to combine. Serve each with 1/2 cup portion of brown rice. Bon appetit!