You’ve bought a bunch of broccolini, now what? This cute hybrid veggie is loaded with Vitamin C. Here’s a very quick take-out -style stir-fry that you might want to give a try. Like it spicy? Top with some Sriracha. As always, enjoy!
1. Boil 2 bunches of broccolini for three minutes; drain and set aside.
2. In a small bowl, whisk together and set aside:
- 2/3 cup vegetable broth
- 3 tbsp reduced sodium soy sauce
- 2 tbsp mirin
- 1 tbsp minced ginger
- 2 tsp corn starch
- 1/2 tsp dark sesame oil
- 1/4 tsp red pepper flakes
- 1 clove garlic chopped
3. Heat 2 tsp canola oil in nonstick pan over medium high heat
4. Add broccolini (I chopped mine in half), 3 scallions chopped; cook till just tender.
5. Add 1 14 oz container of pressed extra firm tofu cut into 1-inch chunks and broth mixture; bring to boil.
6. Stir and cook till sauce is slightly thickened, about 3 minutes.
7. Sprinkle with 2 tbsp chopped unsalted cashews.
4 servings. Weight Watcher PointsPlus value: 6
Original recipe from Fresh Fabulous Fast cookbook.
Please Pass the Tofu 