I used to be a vegetarian for a few years, imagine it or not — and considered one of my household’s favourite go-to meals is the Tofu Pour Over. For those who favor, you possibly can simply swap in hen, and it’s simply as scrumptious.
1 lb agency tofu, frozen after which thawed
Seasoned salt to style
Garlic salt to style
1 lb broccoli thawed, from frozen
1 can (10.5 oz) low-fat cream of broccoli soup
4 cups cooked jasmine rice
The bottom line is to freeze after which thaw your tofu to offer it a tricky sufficient texture. Drain the thawed tofu to get it to the best firmness. Season with a mixture of seasoned salt and garlic salt. Pour the cream of broccoli soup right into a saucepan and cook dinner over low warmth to heat, stirring sometimes.
Prepare dinner jasmine rice in a separate pot. Reduce the tofu into bite-sized items and stir-fry it in a wok with mild oil or non-stick spray to agency it up. Add broccoli into stir fry, cook dinner three to 4 minutes if thawed from frozen. Incorporate stir fry into cream of broccoli soup combine. Stir.
Serve over jasmine rice.
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