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Tofu & Broccoli Stir-Fry

May/June 2010

Your rating: None Average: 4.1 (229 votes)

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 : ) "

28 Reviews for Tofu & Broccoli Stir-Fry

06/21/2013
Anonymous

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...

Comments (1)

7 comments

Anonymous wrote 49 weeks 2 days ago

well they also recommended

well they also recommended using chicken broth. just substitute the noodles you know you can eat to make vegan :)

05/02/2013
Anonymous
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!

very easy and quick
Comments
05/02/2013
Anonymous
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!

very easy and quick
Comments
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!

Fantastic sauce
Comments
03/06/2013
Anonymous

This was great! Just found it a titch too much sugar, so next time I"ll 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.

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