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).
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.
28 Reviews for Tofu & Broccoli Stir-Fry
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
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!
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!
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.
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