Hot Gingered Broccoli With Tofu

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
• ⅔ cup chicken stock or broth, no salt added
• 12 ounces fresh thin noodles, Chinese or American
• 2 green onions, washed, trimmed and chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    605 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 5 grams polyunsaturated fat; 92 grams carbohydrates; 14 grams dietary fiber; 9 grams sugars; 32 grams protein; 72 milligrams cholesterol; 356 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a pot of water to a boil. Drain tofu, and press between paper towels to remove moisture. Cut into 1/4-inch cubes.
2. 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.
3. 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.

• Each serving contains 9 grams of soy protein.