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Tofu & Broccoli Stir-Fry

May/June 2010

Your rating: None Average: 4 (321 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 : ) "

30 Reviews for Tofu & Broccoli Stir-Fry

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.

Comments
12/03/2012
Anonymous
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.

Comments (1)

7 comments

Anonymous wrote 3 years 29 weeks ago

I wanted to add that browning

I wanted to add that browning the tofu so it got a golden crust on it took much longer for me than a few minutes on each side. More like 10-12 minutes on each side.

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.

Comments
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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