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Tofu and Broccoli Stir-Fry
with Green Onion Rice
Forget takeout – you can make delicious Chinese-Canadian food from scratch! You'll caramelize chunks of tofu with a good sear, then toss them in a sweet and savoury plum sauce for a glossy finish. Tonight's accompaniments are classics: Rice and broccoli.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Broccoli • Parboiled rice • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Cornstarch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
¾ cup
Parboiled Rice
2 unit(s)
Green Onion
¼ cup
Plum Sauce
(May contain Soy, Fish, Tree nuts, Milk, Wheat, Sesame, Mustard, Gluten, Egg, Sulphites, Crustaceans)
2 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
1 tbsp
Cornstarch
(May contain Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
227 g
Broccoli
Not included in your delivery
0.38 tsp
Salt*
1 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- While water comes to a boil, thinly slice green onions.
- Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces.
- Add tofu, half the cornstarch and 1/2 tbsp (1 tbsp) soy sauce to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, cut broccoli into bite-sized pieces.
- When the pan is hot, add broccoli and 2 tbsp (4 tbsp) water. Season with a pinch of salt. Cover and steam until water evaporates, 1-2 min.
- Transfer broccoli to a plate.
- Carefully wipe the pan clean.
- Return the pan to medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook, turning occasionally, until crispy and golden-brown all over, 6-7 min.
- Meanwhile, combine plum sauce, remaining soy sauce, remaining cornstarch, half the ginger-garlic puree (use all for 4ppl) and 3 tbsp (6 tbsp) water in the medium bowl used for the tofu (from step 2).
- Add broccoli and sauce mixture to the pan with tofu. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
- Add half the green onions to the pot with rice. Fluff rice with a fork.
- Divide rice between plates. Top rice with tofu and broccoli.
- Sprinkle remaining green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu in the same way the recipe instructs you to season the chicken.
Cook tofu, turning occasionally, until crispy and golden-brown all over, 6-7 min. Follow the rest of the recipe as written.
