Gluten-free cooking can present a challenge, but not with this easy broccoli and tofu crispy stir-fry recipe. The addition of LAY’S® Lightly Salted Potato Chips provides the crunch you're looking for with less sodium. Fix this delicious meal for a light lunch for your family, or pair it with some hearty brown rice for a filling dinner that is sure to satisfy everyone, even meat lovers. It also makes a great meal for a dinner party with your friends, which pairs perfectly with an ice cold PEPSI®.
Ingredients
- For the Sauce:
- For the tofu:
- For the broccoli:
How to make it
-
1
Slice tofu into 1.5 inch cubes. Line on top of paper towel or dish towel lined pan with more towels on top. Let sit 15 minutes.
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2
Make a line of three bowls: cornstarch in the first, whisked egg in the second, and crushed potato chips and black pepper in third.
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3
Coat tofu in cornstarch, egg and chips. Set aside. Coat all tofu.
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4
Heat canola oil in wok or large skillet on medium heat.
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5
Add tofu and cook 4 minutes, stirring frequently until crisp. Set aside.
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6
Add garlic and broccoli to pan.
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7
Cook 1 minute, add water and cook 4 minutes, stirring frequently until broccoli is slightly cooked.
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8
Add tofu.
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9
Mix orange juice and soy sauce. Add to pan. Cook 1 minute. Serve with brown rice and PEPSI®.
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