HOT GINGERED BROCCOLI WITH TOFU

Hot Gingered Broccoli With Tofu image

Provided by Marian Burros

Categories dinner, easy, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

12 ounces firm or extra-firm regular or low-fat organic tofu
1 tablespoon toasted sesame oil
2 large cloves garlic, minced
1 tablespoon coarsely shredded ginger
1 to 2 teaspoons hot chili-garlic paste
2 tablespoons Asian sesame paste
2 pounds broccoli, tough stems trimmed and heads cut into bite-size florets
2 tablespoons rice wine or dry sherry
1 tablespoon reduced-sodium soy sauce
2/3 cup chicken stock or broth, no salt added
12 ounces fresh thin noodles, Chinese or American
2 green onions, washed, trimmed and chopped

Steps:

Bring a pot of water to a boil. Drain tofu, and press between paper towels to remove moisture. Cut into 1/4-inch cubes.
Heat oil in a wok or large skillet over very high heat. Add garlic, ginger, chili paste and sesame paste, and stir. When mixture beings to color, reduce heat, add tofu, and cook over low heat for 2 minutes. Add broccoli, rice wine, soy sauce and stock; cover, and simmer until broccoli is tender but still firm, 3 to 5 minutes.
Meanwhile, cook noodles in boiling water according to package directions. When noodles are done, drain and stir into broccoli mixture. Sprinkle with green onions, and serve.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 82 grams, Fat 14 grams, Fiber 10 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 311 milligrams, Sugar 7 grams, TransFat 0 grams