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Tofu & Broccoli Stir-Fry

May/June 2010

Your rating: None Average: 4.1 (288 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 : ) "

29 Reviews for Tofu & Broccoli Stir-Fry

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!

Comments
08/23/2011
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!

Comments
05/26/2011
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.

Easy to make substitutions
Comments
04/10/2011
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.

Comments
03/12/2011
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.

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