Asian Tofu Broccoli Stir-Fry with SunButter Sauce
An easy recipe for stir-fried broccoli and tofu with a creamy sunflower seed sauce.
- 2 C white rice cooked
- 1 head broccoli (just florets, cut into pieces)
- 1 pkg extra firm tofu cut into cubes
- 1 tablespoon vegetable oil
- 1 tablespoon No-Sugar Added SunButter
- 1 tablespoon honey
- 2 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- ½" ginger grated
- 2 cloves garlic grated
- splash of water
Combine together the SunButter, honey, hoisin sauce, soy sauce, ginger and garlic. Add a splash of water if it's too thick and stir to combine. Set aside.
Blot the tofu with a paper towel to remove excess water.
In a large pan, heat up 1 tablespoon vegetable oil. Add in the cubed tofu and let it sit for a minute or two before gently stirring to lightly brown all sides. Add in the sauce and stir to coat the tofu. Add in the broccoli florets, and cover with a lid for 2 minutes.
Remove from heat and serve over steamed white rice. Garnish with sesame seeds and green onions if you wish.
Calories: 533kcal | Carbohydrates: 99g | Protein: 19g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 504mg | Potassium: 777mg | Fiber: 6g | Sugar: 10g | Vitamin A: 948IU | Vitamin C: 136mg | Calcium: 136mg | Iron: 3mg