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Tofu & Broccoli Stir-Fry

May/June 2010

Your rating: None Average: 4.1 (232 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

01/05/2011
Not too bad

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.

Comments
10/25/2010
Anonymous

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 : )

Comments
08/24/2010
Anonymous

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.
-Kat B

Comments
07/16/2010
Anonymous

I made this recipe tonight for the first time. I followed the recipe exactly, except for two things. I did not have sherry on hand, so I substituted marsala cooking wine, and I only used 4 cups of broccoli, then added sliced baby bella mushrooms and red peppers. I served this over brown rice, and sprinkled fresh scallions over the top. Excellent!!

Comments
06/20/2010
Anonymous

I haven't tried the recipe yet - but it sounds great! The one thing I may do to enhance the flavor is to sprinkle the tofu (before tossing in cornstarch) with soy sauce (or Bragg's Liquid Amino Acids - lighter than soy and just great for you) b/c then the flavor stays in the tofu. Maybe even dab it in dijon mustard before sauteing, or blend the soy sauce with mustard before drizzling over the tofu? Just a thought. Thanks! Philippa in Williamsburg, VA

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