We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.

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  • Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.

  • Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Tips

Ingredient Note: Sherry is a type of fortified wine originally from southern Spain. Don't use “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

257.3 calories; protein 14g 28% DV; carbohydrates 23.2g 8% DV; exchange other carbs 1.5; dietary fiber 4g 16% DV; sugars 8.1g; fat 13.2g 20% DV; saturated fat 1.1g 6% DV; cholesterolmg; vitamin a iu 3242IU 65% DV; vitamin c 100.6mg 168% DV; folate 93mcg 23% DV; calcium 258.9mg 26% DV; iron 3.2mg 18% DV; magnesium 86.4mg 31% DV; potassium 529.7mg 15% DV; sodium 664.7mg 27% DV; thiamin 0.1mg 13% DV; added sugar 7g.

Reviews (36)

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38 Ratings
  • 5 star values: 23
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
01/09/2020
I was surprised to see EatingWell publish a recipe with so much added sugar. I only used 1T and found the sauce still much too sweet. I think I'll try a drizzle of honey next time. Also after cooking the tofu the pan was much too hot for the garlic and it started to brown on contact. Next time I would steam the broccoli that uses things I almost always have on hand. Fast and easy for weeknight meal instead of takeout. Read More
Rating: 5 stars
04/23/2019
Love love love this recipe. My husband does not even really like tofu and this is one of our go to regular recipes. Read More
Rating: 5 stars
01/07/2019
There are a few issues with the recipe here but I have perfected it over time. double the recipe. Make sure you press the tofu--line a baking sheet with a kitchen towel lay out sliced tofu (2pkgs) on the towel. lay out another kitchen towel on top of that and put another baking sheet on top and lay 2 cast iron skillets on top of that and let it press for 4hrs. if you skip that step the entire recipe will go wrong. Read More
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Rating: 5 stars
10/04/2017
Thanks alot! Read More
Rating: 5 stars
09/19/2017
It was so tasty and have a restaurant feel! My children love them so much. The recipe also leaves a lot of room for mistakes. My measurement were not v accurate yet it still turns out very delicious Read More
Rating: 5 stars
08/24/2017
Great sauce - I did add some freshly grated ginger and garlic and let the whole thing marinate for a few hours but other than that kept it the same. Doubled it though since I had two huge bunches of broccoli 3 peppers two onions and a full pound of (smoked) tofu - which I didn't need to coat/brown beforehand; just threw in at last minute. Oh I used sesame oil instead of canola. Yum. Read More
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Rating: 5 stars
04/05/2017
cut back on cornstarch and sugar. was delicious. would definitely make again! Read More
Rating: 5 stars
03/30/2017
Very good!! Read More
Rating: 4 stars
10/21/2015
Excellent! This was delicious! I doubled the sauce and added water chestnuts. Served on rice. Also pressed the tofu so it had little to no moisture before dipping in cornstarch and pan frying. Pros: Easy tasty Read More
Rating: 4 stars
10/19/2014
I adapted this recipe to make it lower in sodium I adapted the recipe with the following substitutions: water in place of broth white wine instead of sherry 1 tbsp of Balsamic vinegar instead of soy sauce 1 tsp of sugar NO salt With these substitutions the recipe was good for my husband's low sodium regime. It tasted delicious. I didn't even need to add salt for the rest of the family. Read More
Rating: 3 stars
07/23/2014
Flavorful and fast I just made this and it came out very tasty! I have always wondered how to get my tofu to have that crisp crust and now I know--cornstarch! I do recommend however that people press their tofu instead of simply patting dry. Just get two plates sandwich the tofu in the middle and weight on top with a big book. It gets tons of water out. Also I just used a random red wine I had lying around and reduced the sugar a lot (I don't even really think it needs any). Read More
Rating: 2 stars
03/26/2014
I couldn't get the tofu to brown! I thought this recipe would have been a lot better if I could get the initial tofu-trying part down. Instead of frying the cornstarch on my tofu just turned into this gelatinous goo. I left the tofu in the pan for far longer than recommended and couldn't get it to crust at all Cons:! Read More
Rating: 5 stars
11/18/2013
Great Recipe This dish is SO GOOD! I have made it several times and love it more each time! Definitely one of our staples! I wish I could find more amazing recipes like this! Pros: Perfect combo of sweet savory and a little spice Cons: Nothing! Read More
Rating: 3 stars
08/07/2013
This recipe has nice flavor but I think next time I would cut the sugar down and if there was some way to cut back on the cornstarch? I guess arrowroot? Otherwise it is a good recipe to work with. We enjoyed it with egg noodles! Read More
Rating: 5 stars
08/04/2013
Excellent use of broccoli! An awesome stir-fry. Neither my husband or I are big fans of broccoli but this recipe makes it delish. SUBSTITUTIONS: I used pear juice instead of sherry and rice noodles instead of egg noodles. Read More
Rating: 3 stars
06/21/2013
Haven't tried this yet but it sounds very good. Would like to point out that unless Chinese egg noodles aren't made with eggs (I don't know) serving this stir fry on them would make this NON-VEGAN. I'm very surprised that your editor recommended using egg noodles for a vegan dish... Read More
Rating: 5 stars
05/02/2013
amazing and super easy! this recipe was so great. it didnt take me long at all to make which is always a plus and it had such a great flavor. next time im going to add some mushrooms to it too! The sauce was perfect...i didnt have vegetable broth (we make our own and didnt have time) so i just used a little water and it still was super flavorful and delicious! Pros: very easy and quick Read More
Rating: 5 stars
03/07/2013
So delicious!! The sauce in this recipe is so good you won't miss having meat. The key is to drain as much water from the tofu as possible so that it gets super crispy in the skillet. I pressed the tofu block between paper towels with a cast iron skillet on top (thanks Ree Drummond) and left it alone for 30 minutes. Husband couldn't eat enough and there were NO Leftovers! Pros: Fantastic sauce Read More
Rating: 4 stars
03/06/2013
This was great! Just found it a titch too much sugar so next time Ill cut back. I did 1/2 broccoli and tofu. but made full sauce and used about 2/3rd's of it. Definitely could use a bunch of different veggies. Read More
Rating: 5 stars
12/03/2012
Great Dish for the family My family loved this and anticipating this I actually doubled the broth/soy sauce/cornstarch sauce when I made it so the kids could have extra sauce on their rice. Sauce flavors the tofu nicely; I was low on broccoli so I also added fresh carrots celery a red bell pepper and a bit of red onion. It's a basic recipe so if you want to throw in a variety of veggies or some nuts or switch up some of the spices (I didn't use ginger) it all still works. Yum definitely making this again. Read More
Rating: 2 stars
11/01/2012
This was ok. Not alot of flavor. It was nice you could taste the ginger but it seemed bland to us. Probably won't make again. Read More
Rating: 4 stars
10/25/2012
so genuine!!!! i used only 1Tbsp sugar dry white wine (bc that is what i had).......and it was devoured.....by a very picky eater i may add. i told her it was take out chinese food! this recipe is a keeper! Read More
Rating: 4 stars
02/25/2012
Great Sauce! I loved this recipe! I've been looking for something with a good sauce instead of having to use a salty powder to season our stir fry. We served it over brown rice. I added mushrooms to the broccoli. Also though others commented their husbands would eat the tofu mine would know right away it wasn't meat as I've tried to sneak it in before! I made this with boneless skinless chicken breast instead took a bit longer than tofu would but I cooked it the same way. Love this recipe! WILL make again! Read More
Rating: 5 stars
10/30/2011
This was a nice and quick dinner! It's a little bland tasted like it was missing something but lightly "frying" helped my husband get over his refusal to eat tofu. Read More
Rating: 5 stars
10/30/2011
This recipe was easy and tasty. It wasn't bland at all had lots of flavor from the wine garlic & ginger. Even my husband gave it a thumbs up and he doesn't normally like tofu. I will make it again but next time I might use tempeh in place of the tofu. I highly recommend it! Read More
Rating: 5 stars
10/30/2011
I liked it very much. Very good instructions of cooking the tofu. This dish was very flavorful and I'll make it again soon. Read More
Rating: 5 stars
10/30/2011
I haven't tried the recipe yet - but it sounds great! The one thing I may do to enhance the flavor is to sprinkle the tofu (before tossing in cornstarch) with soy sauce (or Bragg's Liquid Amino Acids - lighter than soy and just great for you) b/c then the flavor stays in the tofu. Maybe even dab it in dijon mustard before sauteing or blend the soy sauce with mustard before drizzling over the tofu? Just a thought. Thanks! Philippa in Williamsburg VA Read More
Rating: 5 stars
10/30/2011
I made this recipe tonight for the first time. I followed the recipe exactly except for two things. I did not have sherry on hand so I substituted marsala cooking wine and I only used 4 cups of broccoli then added sliced baby bella mushrooms and red peppers. I served this over brown rice and sprinkled fresh scallions over the top. Excellent!! Read More
Rating: 5 stars
10/30/2011
I make the sauce for this recipe frequently and add it to any vegetable stirfry. I really love it. It's a healthy lower-sodium alternative when you're craving chinese food. I usually end up adding quite a bit of cayenne pepper to mine but I prefer everything spicy. -Kat B Read More
Rating: 5 stars
10/29/2011
Wow--great sauce. I added shitake mushrooms served over brown rice and with scallions. Pretty much like the other person said--hey! great minds think alike: ) Read More
Rating: 4 stars
10/29/2011
Not too bad I'm not usually a fan of tofu but my husband is and we had some in the fridge so I needed to come up with something. This was perfect. It reminded me of chinese chicken with broccoli. I added some sliced bell peppers because I didn't have quite enough broccoli - it was awesome. I think it would also be great with chicken! The sauce was really nice - I served it over rice and it was really tasty. Would definitely make this again as an alternative to take-out. Read More
Rating: 4 stars
10/29/2011
This is a keeper Super quick inexpensive and satisfying dinner. My husband would have turned up his nose if I had said we were having tofu but he was half way through his plate before he realized he wasn't eating chicken. Served over brown rice this makes a perfect one dish meal. Read More
Rating: 5 stars
10/29/2011
the sauce had a very good flavor I am not a huge brocolli fan so I subbed sugar snap peas and sliced crimini mushrooms and it was delicious! I love the flavor of the sauce. I used precubed tofu and I won't do that again they cut them too small and irregular sizes...small ones cooked faster than large ones and were a little tough. Otherwise great recipe and I will make again. Read More
Rating: 4 stars
10/29/2011
Easy and simple stir-fry I wanted to break in my new wok and branch out a little. So I gave this a whirl and it was delicious! I added some carrots for color. I also used leftover Chardonnay instead of rice wine. I served it over brown rice. Read More
Rating: 5 stars
10/29/2011
Great Recipe I loved this far more than I thought I would! I made it super green by using a mix of broccoli green beans and zucchini. You could really use any veg you like to stir fry. I also substituted the sherry with orange juice and a dash of rice vinegar- tasted great with the fresh ginger. The sauce is really flavorful with red pepper flakes and I'll def. make this again. Pros: Easy to make substitutions Cons: difficult to cover the tofu evenly Read More
Rating: 4 stars
10/29/2011
Easy Stir-fry My guy requested that this recipe be added to our regular rotation. I think next time I will try to make it with rice vinegar instead of sherry wine (is that the same as dry sherry?) because I think it will add a nice flavor to the dish. I used a frozen mix of broccoli cauliflower and carrot in addition to some onions yellow squash and sweet bell peppers I picked up at the farmers' market. I sauteed the fresh veggies first removed them from the pan and cooked the frozen veggies according to the recipe. Then I threw the other veggies back in the pan when I added the tofu. I also threw in some cooked white and black beans which I had left over just to add some more protein. I served it over some whole wheat spagetti noodles. Made a great meal! Read More