Chipotle-Orange Broccoli & Tofu

By sunitagt

Calories 242
Fat 17 g
Saturated fat 1 g
Cholesterol 0 g
Carbohydrates 14 g
Dietary fiber 4 g
Protein 13 g
Sodium 337 g

Ingredients

• 1 14-ounce package extra-firm water-packed tofu
• 1/2 teaspoon salt, divided
• 3 tablespoons canola oil, divided
• 6 cups broccoli florets
• 1 cup orange juice
• 1 tablespoon minced chipotle in adobo, (see Tip), seeded if desired
• 1/2 cup chopped fresh cilantro

Details

Servings 4
Adapted from webmd.com

Preparation

Step 1

Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.

Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.

Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.