No servings information available
3tablespoons vegetable oil, divided
1pound extra-firm tofu, drained well, dried and cut into ½-inch dice
1small head broccoli, cut into small florets
1small red bell pepper, cut into ¼-inch slices
1cup sliced mushrooms (about 2 ounces)
1small onion, sliced
3garlic cloves, finely chopped
13-inch piece ginger, peeled and finely chopped
1teaspoon five-spice powder
6ounces fresh spinach leaves, stems removed and roughly chopped
1cup chicken broth, reduced-sodium
1½tablespoons oyster sauce
1tablespoon tamari or soy sauce
2teaspoons sesame oil
2pinches red pepper flakes
Nutritional information per serving (½ cup):
Calories 109 (49% from fat) • carb. 9g • pro. 6g • fat 6g • sat. fat 1g
• chol. 0mg • sod. 331mg • calc. 66mg • fiber 2g
1.Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 400˚F. Add 2 tablespoons of the oil.
2.Once oil is hot and shimmering, pan-fry tofu until browned on all sides, about 6 to 8 minutes. Remove and reserve.
3.Add the remaining tablespoon of oil to the Skillet. Add the broccoli and pepper. Sauté for about 4 minutes or until broccoli is slightly browned and pepper is softened. Add the mushrooms and onion. Sauté for about 4 minutes or until onion is golden and softened.
4.Add the garlic, ginger and five-spice powder. Stir to fully coat and cook for about 2 minutes. Once the mixture is fragrant, add the spinach and stir to combine. Reduce heat to 300°F, cover and let cook until bright and just wilted, about 30 seconds to 1 minute.
5.Stir sauce ingredients together in a liquid measuring cup. Pour sauce into pan and let simmer for about 1 minute.
6.Turn unit off. Add the sesame oil and red pepper flakes and stir to combine.
7.Serve in shallow bowls with jasmine rice.