Gluten-Free Broccoli and Tofu Crispy Stir-Fry
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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®.
For the Sauce:
For the tofu:
For the broccoli:
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.
Make a line of three bowls: cornstarch in the first, whisked egg in the second, and crushed potato chips and black pepper in third.
Coat tofu in cornstarch, egg and chips. Set aside. Coat all tofu.
Heat canola oil in wok or large skillet on medium heat.
Add tofu and cook 4 minutes, stirring frequently until crisp. Set aside.
Add garlic and broccoli to pan.
Cook 1 minute, add water and cook 4 minutes, stirring frequently until broccoli is slightly cooked.
Mix orange juice and soy sauce. Add to pan. Cook 1 minute. Serve with brown rice and PEPSI®.