Spicy Tofu and Basil
Nutrition
Calories: 430 kcalCarbohydrates: 57 gProtein: 21 gFat: 13 gSaturated Fat: 1.5 gSodium: 350 mgFiber: 6 gSugar: 6 g
Ingredients
- 2 cups water
- 1 1/3 cups Hannaford Jasmine Rice rinsed
- 1 lb. extra-firm tofu
- 4 tsp. olive oil
- 8 oz. broccoli cut into 1" pieces
- 2 red bell peppers cored, seeded, and sliced thin
- 1 yellow onion sliced thin
- 2 garlic cloves minced
- 1/4 cup Nature's Promise Organic Basil sliced thin
- 2 Tbsp. Hannaford Reduced Sodium Soy Sauce
- 2 tsp. rice or white wine vinegar
- 1/4 tsp. Hannaford Crushed Red Pepper
- Pinch sugar
Instructions
- 1. Combine water and rice in a medium saucepan and bring to a boil. Cover, then reduce heat to low and simmer until water is mostly absorbed, about 15 minutes. Remove saucepan from heat and let sit, covered, 10 minutes.
- 2. Meanwhile, crumble tofu over a double layer of paper towels and thoroughly pat dry. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu and cook, stirring frequently, until golden brown, 8 to 10 minutes. Transfer to a plate and set aside.
- 3. Add remaining 2 teaspoons oil to skillet. When shimmering, add broccoli, peppers, and onion and cook, stirring frequently, until vegetables are crisp-tender, 6 to 8 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add basil, remaining 1/4 cup water, the soy sauce, vinegar, red pepper flakes, and sugar and cook, stirring frequently, until mixture is saucy and slightly thickened, about 1 minute. Fold in tofu and remove from heat.
- 4. To serve, divide rice among four bowls and top with tofu mixture.
- Source: Hannaford fresh Magazine, January - February 2020