Tofu & Broccoli Stir-Fry

From EatingWell: May/June 2010

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.

READER'S COMMENT:

"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 : ) "

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22 Reviews for Tofu & Broccoli Stir-Fry

10/31/2012

Anonymous

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.

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10/31/2012

Anonymous

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.

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10/24/2012

Anonymous

Recommends this recipe

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!

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02/25/2012

Anonymous

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!

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08/23/2011

siegel_emily

Recommends this recipe

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!

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