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.
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.
30 Reviews for Tofu & Broccoli Stir-Fry
Super quick, inexpensive and satisfying dinner. My husband would have turned up his nose if I had said we were having tofu but he was half way through his plate before he realized he wasn't eating chicken.
Served over brown rice this makes a perfect one dish meal.
I'm not usually a fan of tofu, but my husband is and we had some in the fridge, so I needed to come up with something. This was perfect. It reminded me of chinese chicken with broccoli. I added some sliced bell peppers because I didn't have quite enough broccoli - it was awesome. I think it would also be great with chicken! The sauce was really nice - I served it over rice and it was really tasty. Would definitely make this again as an alternative to take-out.
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 : )
I make the sauce for this recipe frequently and add it to any vegetable stirfry. I really love it. It's a healthy, lower-sodium alternative when you're craving chinese food. I usually end up adding quite a bit of cayenne pepper to mine, but I prefer everything spicy.