Spicy Tofu and Broccolini Stir-Fry

4 Servings

• 1 pound broccolini, cut into 1-inch pieces
• ⅔ cup vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 1 tablespoon minced ginger root
• 2 teaspoons cornstarch
• ½ teaspoon hot sesame oil
• 1 clove garlic, chopped
• 2 teaspoons canola oil
• 1 medium red bell pepper, cut into strips
• 1 14-ounce package extra firm tofu, drained and cut into 1-inch cubes
• 2 tablespoons chopped almonds

Bring large saucepan of water to a boil. Add Broccolini and cook just until crisp-tender, about 3 minutes; drain.

Meanwhile, whisk together broth, soy sauce, mirin, ginger, cornstarch, sesame oil, and garlic in a small bowl until smooth.

Heat wok or large skillet over medium-high heat until drop of water sizzles in it. Add canola oil and swirl to coat pan. Add Broccolini and pepper; stir-fry until pepper is tender, about 2 minutes. Stir in tofu. Whish broth mixture again and add to wok. Bring to a boil. Stir-fry until mixture is bubbling and thickened, about 3 minutes. Remove from heat and sprinkle with almonds.

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